Crumb Top Blueberry Muffins

Breakfast used to be my least favorite meal of the day. Soggy cereal and tough eggs just never did it for me. Then I discovered more grown up breakfasts. Greek yogurt with peaches and granola. Fried egg sandwiches on a multigrain bagel with sharp cheddar cheese. Banana walnut waffles with maple syrup. So many options!

These muffins are part of my adult breakfast adventures. They are my go-to blueberry muffin with a crumbly cafe-style topping. If you don’t feel like going to the work of making the topping they can absolutely be eaten plain or with a sprinkling of cinnamon sugar. Don’t let my new-found discovery of these muffins fool you into thinking they’re only for adults, my two year old will eat two of them for breakfast.

Do you have a favorite breakfast item, or are you in need of more ideas?

Crumb Top Blueberry Muffins

For the muffins:
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
2 large eggs
1 cup whole milk
⅓ cup packed light brown sugar
½ cup butter, melted
1 teaspoon vanilla
1 ½ cups blueberries

For the topping:
⅓ cup light brown sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon butter, melted

Preheat the oven to 400ºF. Grease a 12 cup muffin pan or line with paper liners.

Whisk dry ingredients together in a large bowl. In another large bowl, whisk together wet ingredients. Add the wet ingredients to the dry with a few light strokes, just until moistened. Fold in the blueberries. Divide among muffin cups.

In a small bowl, combine topping ingredients until crumbly. Sprinkle over muffin batter.

Bake 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.