These muffins literally disappeared within 10 minutes after taking them out of the oven. Seriously. We all really loved them, especially the kids. The muffins were filled with sweet and juicy blueberries and topped with a tasty streusel crumb topping – perfection! Simple to make and a delicious and tasty breakfast treat. I look forward to baking these again!Blueberry Coffee Cake Muffins: Adapted recipe and photos by For the Love of Cooking.net Original recipe by A Cup of Sugar…A Pinch of Salt
- 1 1/2 cups of flour
- 3/4 cup of sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup of butter, melted & slightly cooled
- 1 egg, lightly beaten
- 2/3 cup of milk
- 1 tsp vanilla extract
- 1 1/2 cups of fresh blueberries
Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
Combine the flour, sugar, baking powder, and salt together in a bowl and mix well.
In another small bowl, combine the melted butter, egg, milk, and vanilla extract. Mix well. Slowly add the egg mixture to the flour mixture until just combined. Gently fold in the blueberries. Fill muffins cups to the top (mine only filled 10).
- 1/2 cup of sugar
- 1/4 cup of flour
- 1/4 cup of butter, cubed
- 2 tsp ground cinnamon
Combine the ingredients together in a bowl using a fork or hands. Mix until it is crumbly. Sprinkle evenly over each muffin.
Place into the oven and bake for 20-25 minutes or until a tester inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan before moving to a rack. Serve slathered with butter or plain – either way is good! Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net