Blueberry Crumble Muffins
These delicious muffins were years in the making to recreate a childhood favorite of mine! I love the ease of using a boxed mix while giving it a little extra something special with a homemade crumble topping.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 12 People
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!