Blueberry Crumb Muffins

Blueberry Crumb Muffins

Delightfully sweet, tender blueberry muffins with a crunchy crumb top!

Fresh blueberries are in full swing here in Michigan and they are one of my favorite fruits. Besides baking them in pies and muffins, I love to eat them plain by the handful or on top of my morning yogurt.

I was recently asked to sample some of the Tate & Lyle Sugars products and develop a new recipe or two. After I bought some blueberries a week or so ago, I knew that muffins were in my future. I whipped up a little crumb topping with the Tate & Lyle Organic Turbinado Raw Cane Sugar and the results were spectacular. I ended up with a sweet and tender muffin topped with a delicious crunchy topping. Perfect for breakfast or a snack, or any time of the day really. Who needs an excuse to eat a good muffin?

Blueberry Crumb Muffins
Recipe written by The Chef Next Door
Makes 12 large muffins
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Ingredients:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup light brown sugar
2 eggs
3/4 cup milk
3/4 cup plain Greek yogurt
2 Tbsp vegetable oil
1 tsp pure vanilla extract
1 cup fresh blueberries

For the crumb topping:
3 Tbsp flour
3 Tbsp Tate & Lyle Organic Turbinado Raw Cane Sugar
1/2 tsp cinnamon
2 Tbsp cold butter

Preheat the oven to 375 degrees. Grease twelve muffin pan cups or insert paper cupcake liners; set aside.

In a large bowl whisk together the flour, baking powder, baking soda and salt. In another bowl, combine the brown sugar and eggs and whisk until combined. Add the milk, yogurt, vegetable oil and vanilla and mix well. Make a well in the center of the dry mixture and add the wet ingredients all at once. Stir just until moistened - do not overmix! Gently fold in the blueberries.

Using an ice cream scoop or large spoon, pour the batter into the prepared muffin cups, filling each almost full. 

In a small bowl stir together all the crumb topping ingredients except for the butter. Cut in the cold butter last and mix with a fork until it becomes coarse crumbs. Sprinkle the topping all over the tops of the muffins. 

Bake the muffins for 20-25 minutes or until golden brown on top and cooked through. Cool the muffins in the pan on a wire rack for 10 minutes, then remove them from the pan and allow to cool completely. 

Bon Appetit!



To learn more about Tate & Lyle Sugars and their fine products, visit their website or find them on Facebook, Twitter and Pinterest.

Disclaimer: I received coupons from Tate & Lyle Sugars to purchase products and develop recipes. All opinions, as always, are my own.