Happy Monday! Let me just tell you how stinkin’ excited I am about this recipe you’re about to see! I have been on a mission for what seems like a decade to recreate a childhood favorite of mine – Blueberry Crumble Muffins.
Every Sunday my mother would make the family breakfast, we would gather around the kitchen table, and begin our day of rest right. I have so many great Sunday Morning memories and that is something I always strive to pass along to my kids. My mother tried to stick with the basics for us and always knew exactly what we all loved. For us, boxed Duncan Hines Blueberry Streusel Muffins were always a hit. I don’t know about you, but, I am not above using anything boxed if it means spending less time prepping before the actual meal is made. Plus, my kids love to follow the directions on the box and hold me accountable for proper measurements of the additional items needed :). Unfortunately, the original boxed version is no longer sold in stores (not in any of the cities I’ve lived in over the past decade, anyway), and the new version that I have purchased from Amazon isn’t the same…it tastes more like “diet food” than a traditional muffin would (in my opinion).
After much trial and error, I have finally perfected the crumble topping!
As I said, I am not above using boxed items to make a meal come together and this recipe will be no different. I have combined boxed blueberry muffins and homemade crumble topping to create these Semi-Homemade Blueberry Crumble Muffins and I think you’re going to love them!
Blueberry Crumble Muffins
Ingredients
Crumble Topping
- 1/3 Cup Granulated Sugar
- 1/3 Cup Granulated Sugar
- 1 TSP Nutmeg
- 1/4 TSP Salt
- 1/2 Cup Unsalted Butter melted
- 1 1/2 Cups All Purpose Flour
Muffins
- 1 Box Duncan Hines Blueberry Muffin Mix
Instructions
- Preheat oven to 400˚F and follow the instructions on the box to make the muffins in a large mixing bowl.
- To make the crumble topping, combine the sugars, nutmeg, and salt in a small/medium bowl. Pour in melted butter and slowly whisk in the flour. Stir together using a rubber spoon/spatula until the mixture in combined and crumbly.
- Prepare a muffin tin with silicone, or, paper liners. Pour enough blueberry muffin batter to fill each tin 3/4 of the way full. Top each muffin with a generous helping of the crumble topping and gently push the topping into the muffin mix to keep it in its place while baking.
- Bake the muffins in the oven for 20-22 minutes until they're golden brown on top and pass the toothpick test.
- Remove from the oven and let the muffins rest in the tin for 5-10 minutes. You can then either move the muffins to a cooling rack to cool completely, or my personal favorite, smear with butter and enjoy!
If you try the recipe out give a shout out down below! I’d love to hear your thoughts!
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