Is there anything better than a perfect blueberry muffin to go with your morning coffee? Me thinks not, and these blueberry coffee cake crumb muffins (phew, that’s a mouthful…a mouthful of deliciousness) fit ALL the requirements: buttery, crumby and somehow still light. Plus, this is perfect excuse to eat cake for breakfast…not that you really need an excuse because there’s never a wrong time for cake. I used this recipe and added the topping from this recipe, which you could skip if you’re short on time but it really makes it over-the-top delicious so it’s totally worth the little extra effort!
Ingredients: (makes 16-18 muffins)
- 1 1/2 sticks unsalted butter, room temperature
- 1 1/2 cups sugar
- 3 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup (8 ounces) sour cream
- 1/4 cup milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 pint fresh blueberries (I mostly just eyeballed this), picked through for stems
- 1/4 cup white sugar
- 1/3 cup light brown sugar, lightly packed
- 1/8 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 stick unsalted butter, melted
- 1 1/3 cups all purpose flour
Preheat oven to 350 degrees F.
Combine the sugars, cinnamon and nutmeg in a bowl. Stir in the melted butter and then add the flour, and mix well until it looks like crumbs. Set aside.
In a bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating on low speed between each one, then add vanilla, sour cream and milk. In a separate bowl, mix together the flour, baking powder, baking soda and salt. Add the flour mixture into the egg and buter mixture, and beat on low speed until just mixed. Fold in the blueberries and then scoop the batter into you muffin tray.
These rise a fair amount, so I filled the tray about 3/4 of the way. Sprinkle a generous amount of crumb topping over each muffin (I basically covered the entire thing with the topping, and still had plenty of topping to spare).
(Note: This picture was from my first attempt where I had too much batter and not enough topping, so don’t use it as a guideline!)
Bake for 25-30 minutes until the tops are slightly browned and the toothpick (or whatever you use as a cake tester) comes out clean.