BLUEBERRY CRUMBLE MUFFINES

I hope everyone had a great weekend! Mine was full of bathroom renovating. I actually took Thursday and Friday off from work so that I could help Tyler with tiling the tub surround. That took forever! Although I will say, we have gotten a heck of a lot better with our tiling skills. After 3 different tiling projects we have learned a lot from our mistakes. Looking at the tile I don’t see any imperfections or have any leaning tiles or grout lines of different sizes. Everything looks like a professional did it. Anyways, I plan on sharing the whole bathroom renovation project in a different post at a later date when we’re closer to being done. We still have quite a bit of work with the walls and getting the board and batten up, sanding, painting, etc.

Saturday morning, after we had finished the tile the night before, I wanted to have a nice breakfast in the morning. I had a ton of blueberries that were going to go bad if I didn't use them soon so blueberry muffins it was. They were so delicious!

Ingredients

Muffins

1½ cups all purpose flour

½ cup brown sugar

2 tsp baking powder

1 tsp cinnamon

¼ tsp baking soda

¼ tsp salt

¾ cup milk

⅓ melted butter

1 tsp vanilla

2 eggs

1½ cups blueberries

Crumble Topping

⅓ cup granulated sugar

⅓ cup brown sugar

1 tsp cinnamon

¼ tsp salt

½ cup unsalted butter semi-melted

1½ cups all purpose flour

Instructions

Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray. Set aside.
To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in semi-melted butter then add flour. Set aside.
To make the muffins, in a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
In a separate medium bowl, whisk together milk, melted butter, vanilla and eggs. Pour mixture over the dry ingredients and stir using a rubber spatula until just incorporate, being careful not to overmix. Add the blueberries and gently mix to combine.
Scoop the batter evenly into the prepared muffin tins about 3/4 of the way full. Top with reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking.
Bake muffins in preheated oven for 15 -20 minutes
Remove from oven and allow to cool in muffin tin for 10 minutes then remove from pan and cool completely on wire rack.