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Tasty Apprentice
Rise and shine, muffin lovers! 
Bursting with juicy blueberries and topped with a buttery crumb topping, these muffins are the perfect blend of cakey goodness and fruity flavor.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix together the melted butter, milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. In a small bowl, prepare the crumb topping by combining the flour, sugar, and melted butter until crumbly.
7. Fill each muffin cup about two-thirds full with the batter.
8. Sprinkle the crumb topping evenly over the muffin batter in each cup.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Remove from the oven and allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
11. Serve and enjoy these delicious Blueberry Coffee Cake Muffins with your favorite hot beverage for a delightful breakfast or snack!
Feel free to customize these muffins by adding a sprinkle of cinnamon to the crumb topping or mixing in some lemon zest for a zesty twist. Happy baking!
Bursting with juicy blueberries and topped with a buttery crumb topping, these muffins are the perfect blend of cakey goodness and fruity flavor.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with non-stick cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, mix together the melted butter, milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries until evenly distributed throughout the batter.
6. In a small bowl, prepare the crumb topping by combining the flour, sugar, and melted butter until crumbly.
7. Fill each muffin cup about two-thirds full with the batter.
8. Sprinkle the crumb topping evenly over the muffin batter in each cup.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Remove from the oven and allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
11. Serve and enjoy these delicious Blueberry Coffee Cake Muffins with your favorite hot beverage for a delightful breakfast or snack!
Feel free to customize these muffins by adding a sprinkle of cinnamon to the crumb topping or mixing in some lemon zest for a zesty twist. Happy baking!
Nice easy prep recipe.
