Loaded Blueberry Muffins with Crumb Topping

There are a gazillion Blueberry Muffin Recipes out there.   You can make them any which way.  Simple.  With Lemon. Crumb Topping. Poppy seeds.  And so many more twists and turns.

I like my Blueberry Muffins all the above ways but our daughter LOVES Tons of Blueberries in each Muffin along with a Crumb Topping.

This recipe is for her but you can take it and add your extras or skip the topping to this recipe.

MUFFIN INGREDIENTS

• 2 Cups Flour (White or Wheat)
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/2 Tsp Sea Salt
• 1 Cup Sugar (we prefer organic raw sugar in this recipe but any will really do)
• 1/2 Cup Melted butter
• 2 Eggs
• 1 1/2 Cups Sour Cream
• 2-4 TBL Milk (we use Almond Milk)
• 1 Tsp Vanilla Extract
• 1 Tsp Lemon Juice
• 2 1/2 Cups Blueberries + 2 TBL Flour (I prefer using fresh but frozen works too)

CRUMB TOPPING

• 1/2 Cup Sugar
• 1/2 Cup Flour (white or wheat)
• 4 TBL melted butter
• 2 Tsp Cinnamon

DIRECTIONS

Preheat oven to 400 degrees.  Make sure your middle rack has enough space above it for the muffins to rise.  Grease a 12 or 18 pan muffin tin or use Muffin liners.

Place Berries and 2 TBL flour in a bowl and lightly mix until all are evenly coated.  You don’t have to do this step but it helps your blueberries not drop to the bottom of all your muffins.

Add dry muffin ingredients to a large bowl and whisk together.

Add all wet muffin ingredients to a medium mixing bowl and whisk together.

Add wet mix slowly to dry mix with wooden spoon or mixer but don’t over mix.  You want this to be a fluffy mixture.

Fold in your blueberries (be gentle with them) into your mixture.

Scoop evenly into your Muffin Tins.  Don’t worry about over filling them but if you want more muffins make 18 instead of 12.

Topping Time:  Take all of your Topping Ingredients and mix them together.  Sprinkle or spoon evenly on all muffins.

Bake 15-20 Minutes.

Let cool and then enjoy.  I store them on the counter until they are completely cooled and then I either pack each into a zip lock baggie and freeze some for taking out later or on the go OR I store them in the Refrigerator in a container.