Blueberry Crumb Muffins


Side Dish
Blueberry Crumb Muffins

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White muffin tins filled with bluberry crumb muffins on a wire rack

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Recipe Data


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    Servings and Ingredients

    Serves 18
    3 c. Hy-Vee flour
    1 c. Hy-Vee granulated sugar
    1 tbsp. Hy-Vee baking soda
    ½ tsp. Hy-Vee salt
    ¼ tsp. Hy-Vee ground nutmeg
    ½ c. cold Hy-Vee butter, diced
    2 Hy-Vee large eggs
    1 c. Hy-Vee skim milk
    2 c. blueberries (fresh or frozen)
    2 tbsp. packed Hy-Vee brown sugar
    2 tbsp. Hy-Vee butter, melted


    1. Preheat oven to 400 degrees. Line muffin tins with liners or spray with non-stick cooking spray.
    2. Combine flour, granulated sugar, baking soda, salt and nutmeg. Cut in 1/2 cup cold, diced butter. Remove 3/4 cup of the mixture and reserve for crumb topping.
    3. Combine eggs and milk in a small bowl. Add to flour mixture, mixing until just combined; batter should be lumpy. Fill each muffin cup 3/4 full.
    4. Combine reserved flour mixture with brown sugar. Add 2 tablespoons melted butter and mix until crumbly. Sprinkle crumb mixture over muffin batter.
    5. Bake 12 to 15 minutes or until lightly browned. Cool on wire rack.

    Nutrition facts


    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 40mg
    • Sodium: 290mg
    • Total Carbohydrates: 32g
    • Protein: 4g

    Daily Values

    Vitamin A 6%
    Vitamin C 2%
    Iron 6%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Comfort Foods Cookbook.