Total Time
Prep 15 mins
Cook 30 mins

Topped with a cinnamon-sugar crumb, these kid-friendly muffins--bursting with blueberries--taste like mini coffee cakes.

Ingredients Nutrition


  1. Heat the oven to 350° and line a 12-cup muffin tin with bake cups. In a large mixing bowl, use an electric mixer to cream the butter and the sugar. Beat in the eggs, then the milk and vanilla extract.
  2. Sift the flour, baking powder, and salt into a medium-size mixing bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix the batter. Use a spatula to fold in the berries. Spoon the batter into the muffin tin, filling each cup about three-quarters full.
  3. To make the crumb topping, stir together the sugar, flour, and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Your child can then sprinkle the topping over each muffin.
  4. Bake for 20 to 25 minutes or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in the tin for 15 to 30 minutes before serving--if you can wait.


Most Helpful

I made these today for breakfast and they were enjoyed by all. Halved the recipe perfectly! The crumb topping's inclusion of cinnamon really set them off. I also used frozen blueberries. YUM! Do over recipe. Got 6 muffins. :)

Ang11002 August 15, 2010

Excellent muffins. I only had one cup of blueberries so made half a recipe. Got eight regular sized muffins. Great flavor and I did it all by hand, very easy.

adopt a greyhound June 11, 2010

Wonderful moist delicious and full of blueberries!! I doubled the recipe and got 30 muffins. Made for a fund raiser bake sale, if I can keep them away from DH, he loves them, so luscious!! I will be making these often for ourselves, thanks for posting a keeper!!

Derf May 25, 2010

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