Cinnamon Crumble Blueberry Muffins
The perfect blueberry muffin. Why are you so darn elusive? I have so many blueberries, and yes they can go in a protein smoothie. But little cups of cinnamon and blueberries fresh out of the oven call to me like sirens. “Chrissy…chrissy…come to me!” (Your food calls to you, right? No?)
My breakfasts are so healthy and almost never consist of a baked good. Hey, it’s only recently that I have made a point of eating: a.) breakfast and b.)healthy breakfast. I have learned that coffee, even if it is great coffee, isn’t breakfast (I know, I am sorry, but it isn’t). Now-a-days it’s yogurt, or fruit, or a smoothie, you know the drill. Avocado toast or protein cereal is usually the most carb-y I get for my morning meal.
But then, it’s blueberry season and I JUST CAN’T STOP. I continue to quest for a muffin with just the right crumb. No tunnels, no big pocket of air, no paperweights. Bursting with berries, smelling like a cinnamon candle, worth it’s weight in calories. If I am going to indulge in basically a mini cake for breakfast, it has to be really good. Cheat meal good.
This muffin has more spice in the batter, more spice in the crumb. The batter contains a combination of plain, greek yogurt as well as sour cream. It also has my new found super ingredients in muffins, raw apple cider and baking soda. This is a throw in the mixer batter, and easy to do.
As always, I put way more berries than the average girl. If it is a blueberry muffin it should be a blueberry muffin. Otherwise it’s just, oh I don’t know. yellow cake. With a blueberry dragged through it. And that cake is not worth the bake.
As always, I left some muffins naked (in our house that means no crumb topping) to soothe the savage beasties. The ones that still need to complete their summer work for school.
Maybe the fresh smell of baked goods will motivate them to finish Lord of the Flies and the AP work sitting on their desks under their swim masks, and the clean laundry that needs to be put away. Sigh.
Well, even if these muffins don’t inspire the completion of summer work, they do inspire me to get up and do the next thing on the checklist that composes my day. After all, its not every morning the siren call of berries and cinnamon call out to you, is it?
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
PrintCinnamon Crumble Blueberry Muffins
Cinnamon-y blueberry muffin perfection. What everyone should wake up to for breakfast!
- Prep Time: 10 Minutes
- Cook Time: 15-20 Minutes
- Total Time: 21 minute
- Yield: 18 -24 Muffins 1x
- Category: Muffins
- Method: Baking
Ingredients
Muffins:
- 2 large eggs
- 1 C Granulated Sugar
- ½ C Vegetable Oil
- 1 TBSP Vanilla Extract
- 1 tsp Baking Soda
- 1 tsp Apple Cider Vinegar
- ½ C Sour Cream
- ½ C Plain, Greek-style yogurt
- 1 C AP Flour
- 1 C Cake Flour
- 1 Tsp Cinnamon
- 2 ½ C Blueberries
Crumb Topping:
- ¾ C Light Brown Sugar
- 1 TBSP Cinnamon
- 5 TBSP Butter
- ¾ C AP Flour
Instructions
Preheat Oven to 350* and line muffin tins with liners.
In a mixer or in a mixing bowl with hand held beaters, combine oil, eggs, sugar, and vanilla extract. Combine until creamy and smooth. Add vinegar, sour cream, yogurt, and cinnamon. Incorporate flours and cinnamon at a slower speed, until combined (don’t over mix)
Fold in blueberries, scoop into prepared muffin tins.
If using crumble topping, mix brown sugar, cinnamon, and flour together, and cut in butter until crumbly.
Sprinkle on top of muffins, and bake for 18 minutes.