Friday, June 25, 2010

Blueberry Crumb Muffins

Hands down the best blueberry muffins I've ever had.

I really wish I had doubled the recipe for these Blueberry Crumb muffins.  They went faster than my Peanut Butter Banana Chocolate Chip Muffins (if only because there weren't as many).  They're so tasty-- incredibly moist and tender, and the crumb topping adds the perfect sweetness.  

I used whole wheat flour, and threw in an extra few raspberries, and they were still delicious.  I find sometimes recipes don't hold up the same taste-wise with WW, but not these babies.  They were so good, I'm tempted to make an extra batch of them today.

They want you to eat them, okay?

** recipe and photos have been updated

Blueberry Crumb Muffins
adapted from Evil Shenanigans

1 cup flour
1 cup whole wheat flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup canola oil
1 cup buttermilk
1 egg
1 teaspoon vanilla
1 cup fresh blueberries
2 tablespoons flour

Crumb Topping Ingredients
2 tablespoons butter, cold and cubed
1/4 cup all-purpose flour
2-3 tablespoons brown sugar
1/2 teaspoon cinnamon
dash of nutmeg

Preheat the oven to 375F and grease or line a muffin tray.

Make the crumb topping by combining all the ingredients in a small bowl, and blending with your fingers or a fork until it resembles small pebbles. Set aside.

To make the muffins, combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Whisk once or twice to blend. Set aside to hang out with the crumb mixture for a little bit. 

In a small bowl, toss the berries and flour until the berries are evenly coated.

In yet another bowl -- this one medium sized -- whisk together the oil, buttermilk, egg, and vanilla, then fold it into the dry ingredients until just combined. Gently stir in the blueberries.

Scoop the batter into the muffin tins, and sprinkle with the crumb mixture. Bake for 15-20 minutes, until a toothpick inserted int he centre comes out clean.


  1. I think the crumb topping is what makes these muffins so so good. This is very similar to my favorite recipe. Your pictures are beautiful!

  2. I've been away for a bit and I've just finished catching up on my reading (your blog). Everything looks so good. I keep saying to myself - I have to try making that, and then I get home and just want to go to sleep - but one day, I will make all these things!! Thanks for posting the recipes too. I did get around to making a second batch of doughnuts finally and with yeast that's not expired, they work pretty well. Looking forward to the next posting.

  3. Mmmmm! You have lovely goodies here, will be back for sure. This crumble topping looks yummy.

  4. Oh Leanne, these look so inviting! whole wheat flour could make the muffin tough but yours look moist! The crumb topping is a good choice.

  5. I definitely think the crumb topping helps, Monet! How can you go wrong sprinkling something with sugar and butter? ;)

    haha I loved your email, Angela. I have lots to reply with! Will do that this week... Glad the donuts turned out better the second time around.

    Thanks, Anna!

    Tanantha: I was worried about the same thing with whole wheat-- I really wanted them to stay light, and was very pleased that they still turned out fluffy and moist!

  6. Hooray for tasty healthy muffins with seasonal fruit!

  7. YUM!! These look great! I love blueberry muffins. Must be even better with that topping!

  8. I just made these and they turned out perfectly. The only down(up?) is that the blueberries bled just a little bit but it looks so neat and gives me ideas about volcano muffins.

  9. Yep, these are winners! They puff up delightfully in the oven and the crunchy streusel topping was perfectly sweet (I added xtra of coarse, I hate muffins that don't have enough topping haha). The lil muffins were moist and not too dense, but the whole wheat taste is a winner. I would advertise these under whole wheat to get more hits from healthy muffin cravers browsing the net for new recipes. Thanks for a yummy and healthy treat!



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