Brighten anyone’s day with fresh, homemade blueberry muffins with crumb topping for breakfast or a perfectly sweet afternoon snack.
You know the book, “If You Give A Mouse A Cookie”? Well, that’s how I feel about muffins and milk. I just can’t have one without the other! Especially with these homemade blueberry muffins with crumb topping.
At our house, we go through a lot of milk! Like, multiple gallons each week and there are only 4 of us. It’s always at the top of my list when I’m going to the grocery store. So I’m happy to be partnering with The National Milk Life Campaign today to help spread awareness about the nutrient-rich, delicious, farm fresh beverage with natural protein and no sugar added.
What if you could give your kids a nutrient-rich, delicious, farm fresh beverage with natural protein and no sugar added – all for about a quarter per serving? Surprise – it’s something that’s likely already in your fridge – white milk!
They say that simplest is best, and I have to admit that when it comes to homemade blueberry muffins, I believe it. I swear I have tried every blueberry muffin adaptation in the book in search of the perfect blueberry muffin. One that is moist and perfectly sweet without being cupcake sweet and one that isn’t totally fussy. For a while my favorite version was the America’s Test Kitchen one where you made a basic blueberry jam to go in the middle of the muffin, until I decided that was just too much work for regular mornings.
Ingredients
Blueberry Muffins
Crumb Topping
Instructions
for full instruction please see : houseofnasheats.com
You know the book, “If You Give A Mouse A Cookie”? Well, that’s how I feel about muffins and milk. I just can’t have one without the other! Especially with these homemade blueberry muffins with crumb topping.
At our house, we go through a lot of milk! Like, multiple gallons each week and there are only 4 of us. It’s always at the top of my list when I’m going to the grocery store. So I’m happy to be partnering with The National Milk Life Campaign today to help spread awareness about the nutrient-rich, delicious, farm fresh beverage with natural protein and no sugar added.
What if you could give your kids a nutrient-rich, delicious, farm fresh beverage with natural protein and no sugar added – all for about a quarter per serving? Surprise – it’s something that’s likely already in your fridge – white milk!
They say that simplest is best, and I have to admit that when it comes to homemade blueberry muffins, I believe it. I swear I have tried every blueberry muffin adaptation in the book in search of the perfect blueberry muffin. One that is moist and perfectly sweet without being cupcake sweet and one that isn’t totally fussy. For a while my favorite version was the America’s Test Kitchen one where you made a basic blueberry jam to go in the middle of the muffin, until I decided that was just too much work for regular mornings.
Ingredients
Blueberry Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1/4 cup oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup milk
- 2 cups blueberries, fresh or frozen
Crumb Topping
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons butter, melted
Instructions
- Heat oven to 375 degrees. Line muffin tins with baking cups or grease well with cooking spray.
- In a medium bowl, mix together the flour, baking powder and salt. Set aside.
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for full instruction please see : houseofnasheats.com