Everybody is always looking for the perfect blueberry muffin. This Blueberry muffin with a crumb topping hits the spot. The crumble top is definitely my favorite part. You remember the old Seinfeld recipe where Cramer wanted to sell “muffin tops?” This would be the top to beat all tops. I recently took these to a get together I have with my “bosom buddies.” I have a group of girlfriends I met post college, and they will always have a top spot in my heart. We have all gone slightly different directions, but we try and gather every once in a while to catch up – with laughter, with tears, with prayer, with true friendship. It doesn’t happen as frequently as I’d like, but last time we got together we did breakfast. I brought these muffins, and they disappeared with a lot of compliments. These can be made ahead or are great straight out of the oven. The crumb topping I stole from simple, simple and delicious Four Ingredient Berry Cobbler. Did I mention it was simple? It would be awesome to serve alongside my favorite sausage and egg breakfast casserole. As a matter of fact, if you’re looking for other breakfast items, just hover over the recipe tab on my site to reveal the breakfast sub tab. Let me know what you think when you try these yourselves. I’d love to hear your reviews.
Blueberry Muffins with a Crumb Topping (serves 12)
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1/2 cup milk
1 cup frozen wild blueberries
1 1/4 cup Bisquick
3/4 cup sugar
4 Tbsp melted butter
Mix together flour, sugar, baking powder, and salt with a pastry blender. Then, add shortening, egg and milk. Stir until just blended. Stir in blueberries.
For crumble, combine Bisquick, sugar and butter and mix until a crumble is formed.
Fill greased or cupcake lined tin 2/3 full.
Sprinkle 2-3 Tbsp crumble on top. You may have extra crumble in the end. Great snack. 🙂
Bake at 400 for 20 minutes.