Blueberry Cinnamon Muffins with Strussel Crumble

Blueberries in every bite, a touch of cinnamon and crumble topping that will keep you coming back for more. No more topless muffins! You know, the store bought mixes that leave your muffins just barely peeking over the top of the wrapper? Not anymore! They look every bit as good as they taste.

First, keep your dry ingredients separate from the wet until your crumble is finished and your ready to scoop your batter into muffin cups. Once the leavening agents (baking soda or powder) hit the wet ingredients they get to work! Make sure you get them into a preheated oven as soon as possible, or your muffins won’t be as fluffy as they could be.

Note on the salt- I use coarse kosher salt, if you are using table salt decrease to 1/2 tsp.
* When measuring flour do not use your measuring cup to scoop the flour. You will have way more than the recipe calls for and end up with a dense product! Scoop the flour out with a spoon, fill your measuring cup to heaping full, then use the handle of your spoon to level off the measuring cup.

1 3/4 cups flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup sugar
1/4 cup packed light brown sugar
1 1/2 tsp cinnamon
2 cups fresh or frozen blueberries
Note- Do not thaw frozen blueberries. Mix blueberries into dry ingredients after you have combined them. This helps keep the blueberries from sticking together.

2 large eggs
1/2 cup vegetable oil
3/4 cup milk
2 tsp vanilla extract

1/4 cup brown sugar
3 Tbsp sugar
1 1/2 tsp baking powder (this makes your crumble fluffy)
1 tsp salt *see note on salt
1 stick butter melted
1 1/4 to 1 1/2 cups flour (if crumble isn’t “crumbly” add the extra 1/4 cup)

Preheat oven to 375, line muffin tin with 12 paper cups.

Crumble– Combine dry ingredients, mix in butter and fluff with a fork, I usually “refluff” before putting on topping.

Muffins– Combine wet ingredients in a medium size bowl. Combine dry ingredients in a large bowl. Mix in blueberries into dry ingredients. Mix wet ingredients into dry just until combined.

Use an ice cream scoop to fill paper liners to the top or just shy of. Gently press (don’t smoosh it in) your crumble topping onto batter. This part gets messy, it’s gonna get on your muffin tin in spots, it ok! Just get everyone covered and happy with their buttery crumble topping.

Place on middle rack in oven 32-35 minutes. Poke center muffin with a toothpick once you think they are done. If the toothpick comes out clean and tops are golden brown they are done!

Place muffin tin on a wire rack to cool for 5-10 minutes. Gently slide a butter knife around tops to loosen if they don’t lift out easily.