Blueberry crumb muffins instantly take me back to the good ole days. Growing up they were in frequent rotation at our house. My older sister was obsessed with them. I mean, who wouldn’t be? The sweet scent of blueberries and carbs topped with a brown sugar crumb. HeAvEn.
I wanted to share with you a homemade version that is super easy to make, with no trickery involved. All you need is fresh blueberries, a brown sugar crumble and a sweet lemon glaze that perfectly balances the sweetness with a touch of tart. YUM. Amirite?!
For the muffins:
2 cups flour
1 cup milk
1/2 cup melted butter
1/3 cup sugar
1 cup blueberries
1 tsp vanilla extract
1/2 tsp salt
3 tsp baking powder
- Preheat oven to 400 degrees F.
- Mix the flour, sugar, baking powder, salt and berries in a bowl. Then add in the milk, melted butter, vanilla extract and beaten egg and combine mixture gently with a wooden spoon.
- Prepare your muffin tin with liners then add the mixture, distributing evenly. Top with sugar crumble mix and bake for 20 to 25 minutes.
- Remove from oven, let cool for 5 minutes then add the lemon glaze.
For the brown sugar crumble:
1/2 cup sugar
In a mixing bowl put the flour, add both sugars, and salt then stir to combine. Now it’s time for the butter. To make it easier to combine, cut the butter into chunks and use a pastry mixer to combine the butter until the mixture is nice and crumbly.
For the glaze:
2 tablespoons lemon juice (add one tbsp at a time for desired consistency)