Blueberry Muffins

5 from 1 vote

Preparing muffins from scratch has never been easier! This recipe for homemade Blueberry Muffins with a crumb topping is sure to make your house smell divine and give you a delicious, comforting treat.

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American

Keyword: Blueberry Cream Cheese Muffins with Crumb Topping

Servings: muffins

Calories: 241kcal

Author: Lois

Ingredients

For the Muffins:

2 cups all purpose flour
¾ cups granulated sugar
4 ounces cream cheese
1 ½ teaspoons baking powder
½ teaspoon salt
2 eggs
2 teaspoons vanilla extract
½ cup vegetable oil
¾ cups milk
2 cups blueberries dusted with flour to prevent sinking

For the Crumb Topping:

½ cup all purpose flour
½ cup brown sugar
1 teaspoon lemon extract
¼ cup salted butter

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Instructions

Preheat the oven to 350°F.
Combine crumble ingredients with a fork or pastry blender in a bowl then set aside.
Dust the blueberries with a tablespoon of the allotted flour and set aside.
In a separate bowl, combine flour, salt, and baking powder. Whisk together.
In another bowl, add the eggs, sugar, and cream cheese. Cream together using a hand mixer until combined. Then add the oil and vanilla. Mix again.
Add the flour mixture and milk to the sugar/egg mixture.
Use the hand mixer to combine. Do not overmix.
Fold in the dusted blueberries, covering completely.
Fill each cupcake liner half way full using a cookie scoop.
Top with equal amounts of the crumble on top of each muffin.
Bake for 22-25 minutes. Toothpick should come out clean.
Allow to cool on the wire rack for 5 minutes before removing and placing on the wire rack to cool completely.

Notes

Spray the paper muffin cups with non-stick baking spray before adding the batter. That way the muffin cups peel away from the baked muffins without sticking!

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