Whole Wheat Blueberry Muffins with Crumb Topping

These Whole Wheat Blueberry Muffins mix together quickly for a perfect morning treat. Crumbly and bursting with blueberries they turn out perfect every time!

Print Recipe

Prep Time 15

Cook Time 30

Course Breakfast

Servings 12 muffins

Ingredients

2/3 cup sugar
2.5 oz butter, cut into pieces and at room temp
1/2 cup milk
1/2 cup sour cream or plain yogurt
2 large eggs
1-1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup fresh or frozen blueberries
2 tbsp extra whole wheat flour to coat the blueberries

Instructions

Preheat the oven to 350. Line a 12 cup muffin tin with cupcake liners.
Mix wet ingredients in a large bowl until the butter just forms tinny pebbles.
Pour the dry ingredients over the wet. Mix until combined. DO NOT over mix - it's ok to have a few streaks of flour or butter.
On a separate bowl toss the blueberries lightly with the the 2 tbsp of flour. Add blueberries to the batter and mix gently.
Spoon batter into prepared muffin tin.
Sprinkle with crumb mix (optional) or coarse sugar.
Bake at 350F for 20-30 minutes or until golden all over.

Crumb

In a small bowl, mix together 1/3 cup brown sugar, 1/4 of whole wheat flour, pinch of salt. Add in 2 tablespoons of melted butter. Mix until mixture resembles coarse cornmeal.

Keyword blueberry muffins, muffins, quickmuffins, wholewheat, wholewheat blueberry muffins