Blueberry Muffins and Blue Angel Coffee
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Blueberry Muffins and Blue Angel Coffee

Blueberry Muffins and Blue Angel Coffee has hooked us up with another great recipe to enjoy with your Blue Angel Coffee. 

Blueberry Muffins with Crumb Sugar Topping


1/2 cup butter
1/2 cup dark brown sugar
1/4 cup granulated sugar
2 eggs
1/2 cup sour cream
1 tablespoon vanilla
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 pint blueberries

Crumb Topping:

1/4 cup butter
1/2 cup all-purpose flour
1/4 cup dark brown sugar
1/8 cup granulated sugar
Sugar for sprinkling on top

Preheat oven to 350 degrees. Cook 1/2 cup butter until golden brown & has a nutty aroma. Set aside to cool. Prepare muffin pan with flour baking spray or with cupcake liners. Combine flour, baking soda, baking powder, & salt in a bowl. Set aside. Place the cooled butter into a mixing bowl of a stand mixer with the paddle attachment attached.

Gradually add in both sugars. Mix until butter & sugars are creamed together. Add in eggs, sour cream & vanilla. Mix until combined. Alternate adding in milk & flour mixture, mixing just until combined. Stir in blueberries. Scoop the batter into your prepared muffin pan.

Prepare crumb topping by microwaving butter until golden brown. Stir in both sugars & then flour. Mixture should be crumbly. Spoon crumb topping onto muffin batter, pressing down so topping will hold during baking.

Lastly, sprinkle about a teaspoon of granulated sugar over crumb topping on the muffins. Bake at 350 degrees for about 20 minutes or until a toothpick inserted comes out clean. Cool a few minutes in the muffin pan on a wire rack & then remove from the pan & place on the wire rack to cool completely.

~Baking Badge Wife~

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