The Shady Porch: Crumb Top Blueberry Muffin...over the muffin-top delicious!


Crumb Top Blueberry Muffin...over the muffin-top delicious!

Breakfast is my favorite meal of the day. It is especially nice to have breakfast dessert. That's what these Crumb Top Blueberry Muffins remind me of...dessert. Coupled with a cup of is bliss. Health-wise, I feel better about having a blueberry muffin since blueberries are loaded with vitamin C and are believed to have heart, brain and cancer-prevention benefits. I like to prepare these muffins when we've had overnight guests coupled with a fruit salad.

Delicious Crumb Top Blueberry Muffins

I used a jumbo muffin pan to make this recipe which makes 6 muffins but you can use a regular sized muffin pan and make 18 if you choose...either way you will be glad you made them.


1 3/4 c. self-rising flour
1 c. sugar
3/4 c. milk
2 eggs
1/2 oil
1 1/2c. blueberries

Jumbo Crumb Top Blueberry Muffins

Crumb topping
1 c. flour
4T brown sugar
2 T sugar
1 stick (1/2 c.) butter

Preheat oven to 350 degrees (she used 375 degree setting but my oven is wonky and burns hot). Line muffin tin or spray with cooking spray. 
Crumb Topping - In a medium bowl mix flour, brown sugar, sugar and softened butter with a fork until crumbly. Set aside. 
Muffin Mix -  Mix flour and sugar using a fork. In separate bowl mix the milk, oil, and eggs. Now gradually add the liquid mix to the flour mix until well blended. Now fold in the fresh blueberries. Spoon the batter into the prepared muffin tin and add crumb topping to each muffin until you've used up the mix. 
Bake at 350 for until golden brown and you can insert and knife and it comes out clean. 
-adapted from Adventures in Shaw

My previous Crazy Cooking Challenge recipes 
Challenge Winning - Mmmmm...Great! Macaroni & Cheese!,  
Skillet Chocolate Chip Cookie,
Challenge Winning - Cheesy Baked Mashed Potatoes with Bacon!,
No Fail 3-Ingredient Fudge!,
Chocolaty Chocolate Cake, and 
Chicken Noodle Soup...Healthy Comfort Food.