Happy National Blueberry Muffin Day, friends! Summer is always the perfect time to try out new breakfast recipes. When you finally have mornings available, weekend trips lined up and a clear head from multiple vacations, it actually seems possible to whip up a delicious breakfast!
One of my biggest “musts” for baked breakfast goods is that it have a “bakery style” taste to it. And one of the easiest ways to ensure that is by crumbling a buttery, sugary, cinnamon mixture right on top!
The recipe for these blueberry muffins is so simple you really can’t turn it down! You don’t even need a mixer, everything can be combined with a spatula in minutes.
As soon as I was off work today I ran home to whip these babies up. Without worrying about a long, hands-on recipe I flipped on last nights episode of So You Think You Can Dance and got to work. Side Note: Does anyone else watch SYTCD? I’m an OG fan, watching since day one. I cry every time I watch an episode. Their stories and their dancing! I mean come on. How can you not cry??
Anyways, back to the muffins. Easy, delicous and oh did I mention they taste like Christmas? You heard it right folks! These bakery style muffins matched with their cinnamon sprinkle topping will take you right back to christmas shopping trips with stops at a local cafe. Christmas in July is right around the corner, so maybe the perfect recipe to celebrate? I think so.
Quick recipe tip, make sure to chop the butter up into 4-6 pieces before adding it to the crumble topping. This will make it a lot easier to combine. If you forgot to do that and dumped it all in or you still can’t get it to a chopped up consistency, feel free to grab a hand mixer and toss it on low for 2-3 minutes. You want it to be crumbly.
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup dairy free milk (I use silk milk)
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup of butter (1/2 a stick)
- 1 tsp cinnamon
- Preheat oven to 400
- In a large bowl, combine the dry ingredients and mix together with a spatula until combined.
- In a small bowl, mix together the oil, egg and milk until just combined.
- Add the wet mixture into the dry and fold into each other until smooth and combined.
- Gently fold in the blueberries, being careful not to smush them.
- In another bowl, combine the sugar, flour, butter and cinnamon until light and broken into little chunks.
- Line a muffin tin with muffin sheets and fill completley with the batter. Sprinkle on a layer of crumble topping.
- Bake for 20 minutes.
- Remove and let cool for 10 minutes.