I’m currently experiencing a holiday hangover…and no I didn’t drink too much wine. We had the best Easter weekend ever and I’m so sad it’s over. It was a weekend full of firsts for us, first Easter baskets, first egg hunt, first bounce house, and first Blueberry Crumb Muffins with buttery cinnamon crumble topping. We spent the day with family and laughed and ate good food and experienced what it was like to spend the Easter holiday with children. It’s going to be a hard weekend to beat…
Some days you just want a muffin. A big ol’ blueberry muffin with a buttery, crumbly, cinnamon top…you know the kind. And because it was Easter weekend, a lazy Saturday morning and we had nothing planned but an afternoon egg hunt and local park Easter celebration, I decided to bake.
I slightly adapted the King Arthur flour “Favorite Blueberry Muffins” recipe and added on my own crumble topping.
The house smelled like sweet cinnamon and butter and by the time the muffins were coming out of the oven I literally had to fight Jason off so that I could snap a few photos of them for the blog. The blueberries were bursting and oozing throughout the muffins and the crumble topping was crisp and buttery. This recipe was a definite winner.
We ate them shortly after they cooled and I wrapped up the rest for Easter morning. Any soul-satisfying family weekend should include blueberry crumble muffins, I’ve decided. And like all quick breads, these muffins were even more delicious the next day. Wrap them up tight on a platter covered in plastic wrap and they will be even more moist and delicious on day two. There is a strict day 1 “NO EATING” rule placed on my banana and pumpkin breads and for good reason. They are so much better the next day!
The muffins are long gone, the Easter outfits are appropriately grass-stained, and I’m left with is a giant bag of egg hunt candy and about 50 plastic Easter eggs to pack away. It was the sweetest weekend, and I’m already looking forward to next year. Of course, I won’t be waiting that long to make these muffins again!
- 6 tablespoons butter
- ¾ cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2 teaspoons vanilla extract
- Crumble Topping:
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 stick salted butter, melted
- 1 teaspoon cinnamon
- 2 cups fresh blueberries, ½ cup reserved
- Preheat your oven to 375°F. Line 12 muffin cups with paper liners and set aside.
- In a large mixing bowl, beat together the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add the dry ingredients to the butter mixture, and beat well. Stir in the milk, and vanilla extract, mixing only until smooth.
- Wash and dry blueberries on a dish towel or paper towels. In a bowl, toss blueberries with about 1 Tablespoon of flour. Gently fold 1½ cups of the berries into the batter. Reserve the remaining ½ cup for adding on top later.
- Fill the muffin cups ¾ to almost full, using all of the batter. Divide remaining blueberries between muffin cups pressing gently into the batter.
- In a bowl combine ingredients for the crumble topping; flour, sugar, melted butter and cinnamon and mix together with a fork. Divide between the muffin cups piling the crumble on top of each muffin. Don't worry if it looks too full.
- Bake the muffins for 25 to 30 minutes, until they're very light golden brown. Note: Check after 25 minutes and bake longer if needed. Muffins will be done when a toothpick inserted in the center comes out clean.
- Cool muffins on in the pan on a cooling rack just until they are cool enough to handle and remove.
- Serve warm or room temperature.
- Note: I find these muffins are best served next day. After muffins have completely cooled, store overnight on a tray wrapped in plastic and they will be even moister and in the morning!