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blueberry crumb muffins from The Jewish Kitchen
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Blueberry Crumb Muffins

Sweet blueberries and a hint of lemon zest give these muffins their delicious, fresh flavor. They are the perfect choice for brunch, coffee with the girls, a Sunday buffet table, or any time you want a little something sweet.
Course Breakfast, Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

For the Muffins

  • 2 cups all-purpose flour
  • 3 tsp. baking powder
  • 1/3 cup sugar
  • 1 tsp. Kosher salt
  • 1 cup buttermilk
  • 1/2 stick melted butter
  • 1 cup fresh blueberries, rinsed
  • 1 tsp. lemon zest
  • 1 egg well beaten
  • extra sugar for topping the muffins

For the Crumb Topping

  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cold butter, cut into small pieces
  • 1 1/2 tsp, freshly ground cinnamon

Instructions

  1. Preheat oven to 425 degrees. Spray a 12 cup muffin pan with non stick spray and insert 12 paper muffin cup liners. Set aside.
  2. Sift all dry ingredients together into a large bowl and set side.
  3. In a small bowl, mix together the egg, buttermilk, and butter. Add to the flour mixture, stirring until all of the liquid is absorbed. Gently add in the blueberries and fold together.
  4. Spoon batter into muffin cups. Set aside.
  5. In a small bowl, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork and sprinkle over muffins. Bake for 20 minutes.
  6. Let cool on wire rack for 10 minutes and then remove muffins from baking pan.