When I was a little girl, I loved baking blueberry muffins on Saturday mornings (see bottom of the post for photo proof). Granted they were the kind from a box mix with the little tin can of blueberries, but they were still a treat.
I’m about to be 30 and apparently Saturday mornings haven’t changed much. I still love to make something delicious on weekend mornings. Something we don’t have every day, but is a little extra special to really celebrate the weekend.
And Lord have mercy. These are the best blueberry muffins I’ve ever had. They are big, fluffy muffins capped by a buttery, crunchy crumb lid. I have no idea what they taste like the next day, because none of ours made it that long. So all I can tell you is that they are best served warm out of the oven with a generous pat of softened butter.
BLUEBERRY CRUMBLE MUFFINS
- Inspired by Colleen
- Yields: 8 muffins
For the muffins:
- 1 1/2 cups unbleached, all-purpose flour
- 3/4 cup white sugar
- 1/2 tsp. sea salt
- 2 tsp. baking powder
- 1/3 cup coconut oil
- 1 egg
- 1/3 cup whole milk
- 1 cup fresh blueberries
For the crumble topping:
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/3 cup unbleached, all-purpose flour
- 1 1/2 tsp. ground cinnamon
- Tiny pinch of sea salt
- 1/4 cup cold butter, cubed
- Preheat the oven to 400 degrees F. Line a muffin pan with cupcake/muffin liners.
- In a large mixing bowl, sift together the flour, white sugar, salt and baking powder.
- In a large measuring cup or separate mixing bowl, whisk together the coconut oil, egg and milk. Gently stir the wet ingredients into the dry ingredients until just combined. Finally, fold in the blueberries until everything is mixed well. Fill each muffin cup to the top with batter.
- In a separate medium mixing bowl, add all the crumble topping ingredients and use a pastry blender (or fork) to cut in the butter until the mixture resembles big crumbs. Top each muffin cup with large pile of the crumb topping. *Use it all and don’t be afraid if it spills over the edges. In fact, it will spill over and that’s okay.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before serving. Best served warm with a pat of softened butter.