Blueberry Crumb Muffins

Muffins
4 cups blueberries
1/2 cup flour
1/4 cup lemon juice
3/4 cup milk
1 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
2 tsp vanilla
4 tsp baking powder
2 tsp salt
1/2 tsp cinnamon
3 1/2 cup flour

Crumb Topping
1 stick butter, melted
1/4 cup brown sugar
3 Tbsp granulated sugar
1 1/4 tsp baking powder

Preheat oven to 350 degrees, line muffin tin with cupcake liners or grease well.

For muffins, toss rinsed blue berries in 1/2 cup flour until coated. Set aside. Pour together lemon juice and milk, then set aside. Cream together butter and sugar. Add in eggs and vanilla until well mixed. Add in dry ingredients and mix until combined. Mix in lemon-soured milk. Batter will be thick at this point. Fold in blueberries until berries are even throughout batter. Divide equally into around 30 muffin tin.

For crumb topping, stir all ingredients together until crumbly. Spoon crumb topping on top of uncooked muffins.

Bake at 350 for 30-35 minutes, until golden on top.

Recipe by Meredith

If you like this, you may also like my Blueberry Muffin Breakfast Cake!