Blueberry Crumb-cake Muffins

Who said muffins were only for breakfast? Sugary cinnamon streusel atop a tender blueberry cake makes this both perfect for breakfast, and also a great anytime snack!

Whenever my grandpa would make his monthly trips to Costco, he would always come back with their mix and match muffins from the bakery department, with one of the flavors ALWAYS being blueberry muffins. Since then, I've been hooked on blueberry muffins and they are one of my favorite breakfast pastries. But, I also have a HUGE weakness for coffee crumb cake in the morning (or any time of day frankly). So what do you do when you're craving for both, but you don't want to feel guilty eating both? You make blueberry crumb-cake muffins and get the best of both worlds!

Prep Time: 40 minutes

Bake Time: 19-20 minutes

Total Time: 1 hour

Yield: Makes ~14 muffins

INGREDIENTS

For the Streusel Topping:

• 5 tablespoons packed light brown sugar

• 1 tablespoon granulated sugar

• 1/2 cup all-purpose flour

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 4 tablespoons unsalted butter, cold, cut into 1/2-inch chunks

For the Cake:

• 2 cups all-purpose flour

• 1/2 teaspoon salt

• 2 teaspoons baking powder

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 &1/2 teaspoons vanilla extract

• 1/2 cup milk

• 2 cups fresh blueberries

INSTRUCTIONS

1. First, make the streusel topping by combining the brown sugar, granulated sugar, flour, cinnamon, and salt in a small bowl. Using your fingers, mix until no lumps of brown sugar remain. Add in the cubed butter and rub it into the mixture using your fingertips until a crumbly state is reached. Refrigerate the topping until ready to use.

2. Preheat oven to 375 F for standard oven.

3. In a medium bowl, whisk together the flour, salt, and baking powder.

4. In a separate large bowl, beat the butter and granulated sugar using an electric mixer for about 2 minutes or until creamy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla extract.

5. Add the flour mixture gradually into the bowl, alternating with the milk, beating on low speed to combine.

6. Add the blueberries to the batter, and gently fold them in with a spatula until it is evenly distributed. Don't over-mix the batter. Ensure the the berries are whole.

7. Line a muffin tray with baking cups. Spoon the batter into each individual baking cup about 2/3 full and spread evenly.

8. Sprinkle the streusel topping evenly over the batter of each filled baking cup.

9. Bake for 19-20 minutes or until a toothpick comes out clean. Let cool for about 15 minutes before serving.

10. Enjoy!