Blueberry Muffins with a Brown Sugar Crumble

Breakfast food is the best food! I don’t think anyone would be able to convince me of anything different!

On the weekdays, I typically grab a smoothie on my way to work. But on the weekends? That’s a whole different ball game! I want pancakes, bacon, french toast, scrambled eggs, the whole nine yards!

One of those breakfast delicacies that I adore is the classic muffin! I love muffins so much!

It’s like the breakfast version of a cupcake! Who doesn’t want that!?!

As per usual, this recipe can be customized to your personal tastes, you could sub out a different kind of berry, or leave them out altogether.

I strongly suggest the crumble, but that’s another item you can customize. You could add in some chopped nuts like pecans or maybe even walnuts and that would be super delicious!


1/2 cup softened butter

1 1/4 cups of sugar

2 eggs

1 teaspoon of vanilla

2 cups of flour, plus one and a half tablespoons set aside

1/4 teaspoon of salt

2 teaspoons of baking powder

1/2 cup of milk

2 cups of clean, fresh blueberries

Crumble topping:

1/2 cup of flour

1/2 stick of butter, melted

1 teaspoon of cinnamon

1/4 cup of sugar

1/3 cup of brown sugar

Preheat oven to 400 degrees.

Start by combining your dry ingredients (flour, salt, baking powder) in a bowl and set aside.

Then, cream together the softened butter and the sugar in the bowl of a stand mixer. Add in the eggs, one at a time, waiting for each egg to get fully combined before adding the other.

Add in vanilla.

Begin to add in the dry ingredients, alternating with the half cup of milk, into the butter mixture. Mix until almost combined.

Add the tablespoon and a half of flour into a bowl of blueberries and mix together. Add the blueberries into the batter, mixing by hand. Scoop into pre-lined cupcake molds.

For the crumble, melt the butter in the microwave in thirty-second intervals. Once fully melted, add in the flour, sugars, and cinnamon. Stir to combine.

Top each muffin with a healthy topping of the crumble.

Put the muffins into the oven and decrease the heat to 375. Bake for about 18-25 minutes, or until a toothpick comes out clean! The crumble should be golden brown and the muffins should be puffed and beautiful!

Once cooled slightly, slather with butter and enjoy!!

There is nothing I love more than starting my morning with a sweet blueberry muffin! I love a good muffin, but add some juicy blueberries and top with extra butter and sugar? I am so in!

-Holly Michelle

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