Extra Blueberry Muffin with Brown Sugar Crumble
Recipe type: Dessert
This recipe is inspired by ZagLeft and Sweet Little Baker. This version calls for a cast iron muffin pan.
  • 2 & ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled
  • 1 cup sugar
  • 2 large eggs
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • 4 cups blueberries (fresh or frozen)
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 8 tablespoons butter, melted
  1. Preheat oven to 425F.
  2. NOTE: When cooking in a cast iron pan, you will need to watch/adjust your bake time just a little.
  3. Personally, I prefer lining the cast iron muffin pan, but you can use oil, spray or butter.
  4. Prepare the crumb topping by mixing all the ingredients together in a small bowl.
  5. Set aside.
  6. In a large bowl, whisk the flour, baking powder, baking soda and salt together.
  7. Set aside.
  8. In a medium bowl, whisk the melted butter with the sugar, eggs; mix.
  9. Add the milk and vanilla.
  10. Mix.
  11. Add the wet ingredients to the dry and gently combine until moistened.
  12. Fold in the blueberries.
  13. Divide the batter into the muffin cups.
  14. Top with the crumble and bake for 5 minutes at 425F,
  15. After 5 minutes reduce the heat to 375F and bake for another 15 minutes.
Recipe by Nevermore Lane at https://nevermorelane.com/blueberry-muffin-challenge/