[X]

Home > Recipes > Crumb-Topped Blueberry Muffins

Crumb-Topped Blueberry Muffins Recipe

Crumb-Topped Blueberry Muffins Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.

[X]

Rate Crumb-Topped Blueberry Muffins Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crumb-Topped Blueberry Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter
2 eggs, lightly beaten
1-1/3 cups milk
2 teaspoons grated orange peel
2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups fresh blueberries
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange peel and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff).
Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.

Nutritional Facts 1 muffin equals 219 calories, 10 g fat (6 g saturated fat), 43 mg cholesterol, 248 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Crumb-Topped Blueberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p168

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

More recipes like this:

More Recipe Collections:
Berry Recipes Blueberry Muffins Blueberry Recipes Bread Recipes Comfort Food Bread Recipes Comfort Food Recipes Easter Recipes Low Fat Recipes Muffin Recipes Muffins Quick Bread Recipes

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Crumb-Topped Blueberry Muffins

Crumb-Topped Blueberry Muffins

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Apr. 24, 2010 by gypsy2

adoppermann. ok we get it you dont like it. get over it already. i have been using this recipe for years and have had alot of success with it. I dont use as much extract as called for and I dont ad the orange peel. as I allways have I adjust recipes to my taste. thats called cooking!