blueberry crumb muffins

a couple weeks ago, i decided to redecorate my room by swapping out some old furniture for some new, minimalistic, lighter pieces to brighten up the space.

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but silly me had forgotten to get rid of my old furniture and the things inside, so by the time the new pieces arrived, my room looked like a total disaster. 

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the good news is that 1) the dresser i was going to give away was actually part of this huge recall, so i think i might get a decent refund on it!!! and 2) i built the furniture (with the help of c, thank you, kind sir) and my room looks much brighter and less clutter-y. 

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that's been my life the past couple weeks (along with a couple other big things that i'll share on here eventually)- working, coming home to a messy room, decluttering, cleaning, blahblahblah. my answer to "what are you doing this weekend?" has been "cleaning, because silly me forgot to make plans for my new furniture and my room looks like it belongs to a hoarder."

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so that's where i've been. in terms of the kitchen, things have been baking! not so much photo-wise for this blog, but moreso for my insta!! if you haven't already yet, check out my insta and watch my instagram story highlights for step-by-steps of some of the things i've been baking.  The blueberry crumb muffins you are about to read about in a line is unfortunately not a part of the highlights, but perhaps one day! 


i've been using this blueberry muffin recipe for at least five years, and each time it's resulted in a ridiculously delicious and moist muffin bursting with blueberries. but i think what makes this extra special is the crumb topping, which adds an extra layer of sweetness and a cinnamon crunch to the muffins. it comes together rather quickly with minimal effort, and while it's tempting, don't skip the crumb topping because it's berry, berry worth it. 

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baker's notes: the crumb topping recipe below produces a little more topping than i'd like, but i'd advise keeping the proportions below and freezing or chilling whatever's left for future muffins. if you'd like, try making the crumb topping with brown sugar instead of granulated sugar, and let me know below how it goes! 

the batter is also extremely thick- do not fret and be patient. a delicious muffin is coming your way.

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blueberry crumb muffins


makes 12 muffins
adapted from All Recipes

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 teaspoon vanilla extract
1 cup fresh blueberries

crumb topping
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, cold, cubed
1 1/2 teaspoons ground cinnamon


make the muffins: Preheat the oven to 400 F. Grease muffin cups or line with muffin liners; set aside.

in a large bowl, mix together the the flour, sugar, salt, and baking powder. In a separate bowl, mix together the vegetable oil, milk, egg, and vanilla. stir the wet mixture into the flour mixture–do not overmix or you’ll end up with a tough muffin. Fold in the blueberries.

make the crumb topping: mix together the sugar, flour, and cinnamon. cut in the butter under the mixture resembles cornmeal. 

fill the muffin cups 2/3 of the way full. sprinkle the tops generously with the crumb topping mixture. bake for 20-25 minutes, or until a toothpick inserted in the middle comes out batter-free.


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