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Extra Blueberry Muffin with Brown Sugar Crumble
Chrystal Mahan
This recipe is inspired by ZagLeft and Sweet Little Baker. This version calls for a cast iron muffin pan.
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Course
Dessert
Ingredients
FOR THE MUFFINS
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
FOR THE CRUMB TOPPING
1
cup
all-purpose flour
1/2
cup
brown sugar
1/4
cup
sugar
1
teaspoon
cinnamon
1
teaspoon
nutmeg
8
tablespoons
butter
melted
Instructions
Preheat oven to 425F.
NOTE: When cooking in a cast iron pan, you will need to watch/adjust your bake time just a little.
Personally, I prefer lining the cast iron muffin pan, but you can use oil, spray or butter.
Prepare the crumb topping by mixing all the ingredients together in a small bowl.
Set aside.
In a large bowl, whisk the flour, baking powder, baking soda and salt together.
Set aside.
In a medium bowl, whisk the melted butter with the sugar, eggs; mix.
Add the milk and vanilla.
Mix.
Add the wet ingredients to the dry and gently combine until moistened.
Fold in the blueberries.
Divide the batter into the muffin cups.
Top with the crumble and bake for 5 minutes at 425F,
After 5 minutes reduce the heat to 375F and bake for another 15 minutes.