Blueberry Muffins with Crumb Topping

So I picked up an abundance of blueberries the other day thinking I'd have them with some yogurt but when I got home it just didn't tickle my fancy so I decided to make them into something far more palatable - MUFFINS!

I adapted this recipe from the Food Network. We all know the muffin top makes the muffin so I had to add the crumb topping to really get that taste you'd expect if you were to pick up a muffin from the bakery.

Without further ado, let's get right down to it! Here's what you need:

Muffins

8 tablespoons (1 stick) butter - softened to room temperature

1 cup and 2 tablespoons granulated sugar

2 eggs

1 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon salt

2 cups fresh blueberries (frozen work too just thaw them out first!)

2 cups flour

1/2 cup milk

1/4 teaspoon cinnamon

Topping

1 cup flour

3/4 cup and 2 tablespoons granulated sugar

1 stick melted butter

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch of salt

1 cup blueberries

Method :

1. Preheat the oven to 375 degrees fahrenheit/190 degrees celsius and line muffin tin with papers.

2. Prepare the crumb topping: mix dry streusel ingredients and then stir in the melted butter until it forms a crumbly mixture. Set aside until batter is made.

3. In a large bowl mix the butter with an electric mixer until smooth. Add in 1 cup of sugar and beat until combined.

4. Mix in eggs, vanilla, baking powder and salt.

5. Squish 3/4 cup blueberries with a potato masher (or fork if you don't have one) and mix into the batter.

6. Mix in the 1/2 the flour, then half the milk. Stir between each addition and repeat until all flour and milk have been added.

7. Fold in the remaining 1 1/4 cups blueberries with a spatula.

8. Spoon the mixture into the paper liners. As someone who prefers my muffins to have a little bit of overflow on the top I'd recommend that you fill the batter to the top of the liner! If you'd rather they stay more contained then fill 3/4 full.

9. Sprinkle the cup of blueberries from the topping onto the muffins once they're in the pan, then top with a generous amount of the crumb mixture (about two tablespoons per muffin).

10. Bake for 25 minutes or until muffins have risen and a toothpick inserted in the center comes out clean.

11. Let cool in the muffin tray for 25 to 30 minutes, pop them out and ENJOY :)

These muffins http://ift.tt/1TBoldq are moist, delicious, and full of blueberry goodness! Perfect for a quick breakfast on the run or to enjoy whilst sitting down with a cuppa tea. These are muffin tops I think we can all get on board with (eh eh? haha - ok fine terrible joke) as the crumb topping gives them that extra something special!

What's your favourite breakfast treat? Blueberry muffins are my go-to but I'm always open to trying something new! Do let me know if you plan to try these :) I promise your taste buds will thank you!

bon appetit