These moist blueberry crumb muffins are perfect for breakfast, brunch, or snack time. Full of blueberries and topped with a brown sugar crumb topping, they’re a treat no matter when you eat them.

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

INGREDIENTS NEEDED FOR BLUEBERRY CRUMB MUFFINS: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• ground cinnamon 
• blueberries, fresh or frozen 

HOW TO MAKE THESE MUFFINS:

• Preheat the oven and prepare the muffin pans.
• Make the crumb topping by combining everything in a bowl and mixing with a fork until it’s nice and crumbly.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, salt, and cinnamon, and mix till combined. 
• Fold in the blueberries. 
• Scoop the dough into muffin cups in your pan. 
• Sprinkle the crumb topping evenly over the tops of all the muffins. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

If you like muffins then I think you’ll like these too:

• Pumpkin Chocolate Chip Muffins  
• White Chocolate Raspberry Muffins

Enjoy!
~Rachel Ballinger ☕️💕

”A lot of living happens in the kitchen.”    ~Rachel

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Blueberry Crumb Muffins

These moist blueberry crumb muffins are perfect for breakfast, brunch, or snack time. Full of blueberries and topped with a brown sugar crumb topping, they’re a treat no matter when you eat them.

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry, Breakfast, dessert, Muffin

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Servings 18 Muffins

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

Crumb Topping:

• 1/3 cup brown sugar
• 1 tbsp white sugar
• 1/2 tsp ground cinnamon
• 4 tbsp butter melted
• 2/3 cup all-purpose flour

Muffin Batter:

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/2 cups blueberries fresh or frozen

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• Make the crumb topping: In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, flour, and melted butter. Use a fork and combine until crumbly. Set aside.
• Make the muffins: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, salt, and cinnamon and mix until just combined.
• Stir in the blueberries. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Spoon the crumb topping on top and lightly press the crumbles so they stick to the batter.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

The post Blueberry Crumb Muffins appeared first on My Everyday Ordinary Life.

These white chocolate raspberry muffins are moist and absolutely scrumptious. Full of melted chocolate and soft raspberries, they’re a treat that’s perfect for brunches and breakfast in bed. I also like them for school lunches or after school snacks. 

You don’t need any fancy equipment to make these muffins but I do enjoy making them in my Kitchenaid mixer. And having a good muffin pan helps too. I usually use paper cupcake liners but silicone baking cups work great too if you’re making them for your own family. 

Ingredients Needed for White Chocolate Raspberry Muffins: 

• butter
• white sugar
• brown sugar
• sour cream or plain yogurt 
• eggs
• vanilla extract
• whole milk
• all
• purpose flour 
• baking powder
• baking soda
• salt
• raspberries, fresh or frozen 
• white chocolate chips 

How To Make These Muffins:

• Preheat the oven and prepare the muffin pans.
• In the bowl of a mixer or in a bowl and using a hand mixer, cream together the sugars and butter. 
• Add the sour cream, eggs, vanilla extract, and milk. Mix till smooth. 
• Add the flour, baking powder, baking soda, and salt and mix till combined. 
• Fold in the raspberries and white chocolate. 
• Scoop the dough into muffin cups in your pan. 
• Bake at 425 for 5 minutes and then lower the heat to 350 degrees and finish baking, usually about 18 minutes more. 
• Cool and enjoy!
• Store in an airtight container. 

I got the inspiration for this recipe from Sally on her ultimate muffin post. Something I learned from her that has made a big difference in how my muffins turn out is baking them first at 425 degrees for 5 minutes and then turning the heat down to 350 for the rest of the baking time which is usually 18 minutes. It makes the tops rise beautifully. 

I hope you enjoy these muffins! Happy Baking!

~Rachel Ballinger ☕️💕

“A lot of living happens in the kitchen.”   ~Rachel 

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White Chocolate Raspberry Muffins

Moist and absolutely scrumptious, these white chocolate raspberry muffins taste like dessert for breakfast!

Course Breakfast, Dessert

Cuisine American

Keyword Breakfast, dessert, Muffin, Raspberry, White Chocolate

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 18 Muffins

Author Rachel Ballinger

Equipment

• Muffin Pans
• Cupcake Liners

Ingredients

• 1/2 cup 8 Tbsp, one stick butter, softened
• 1/2 cup cup white sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream or plain yogurt
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/4 cup whole milk
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup raspberries fresh or frozen
• 3/4 white chocolate chips
• Coarse sugar for sprinkling on tops

Instructions

• Preheat oven to 425°F. Prepare 18 count muffin pan by spraying with nonstick spray or line with cupcake liners.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, eggs, vanilla, and milk. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Add the flour, baking powder, baking soda, and salt and mix until just combined.
• Stir in the raspberries and white chocolate chips. The batter will be thick.
• Spoon the batter into the prepared muffin cups, filling them all the way to the top. Sprinkle the tops with coarse sugar.
• Bake the muffins for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool completely and then enjoy!
• Store muffins in airtight container.

The post White Chocolate Raspberry Muffins appeared first on My Everyday Ordinary Life.

One bite of these moist pumpkin chocolate chip muffins will sweep you straight into fall! Full of chocolate chips and authentic pumpkin goodness, it’s hard to eat only one. 

Ingredients needed to make these:

• white sugar 
• brown sugar
• pumpkin puree, canned or fresh
• olive oil, this is what helps them be so moist 
• eggs
• milk
• baking soda
• salt
• ground cinnamon
• pumpkin pie spice 
• ginger
• all purpose flour 
• semisweet chocolate chips 

You can make these in your stand mixer or in a bowl with a hand mixer or you can just stir them up by hand. 
First you combine the sugars and the liquids until nicely combined. Then you add the dry ingredients. And then you fold in the chocolate chips. Spoon into your prepared muffins tins and bake. 

Baking them at 425 for 5 minutes and then turning down the heat to 350 degrees for 17 minutes or until it passes the toothpick test. The high heat at the beginning is the way to get beautifully smooth muffin tops. 
Cool and enjoy! These pumpkin chocolate chip muffins are so moist and delicious, you’ll think you’re eating cake. So good!

~Rachel Ballinger 💕☕️

”A lot of living happens in the kitchen.”   ~Rachel 

 

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Pumpkin Chocolate Chip Muffins

One bite of these moist pumpkin chocolate chip muffins will sweep you straight into fall! Full of chocolate chips and authentic pumpkin goodness, it’s hard to eat only one. 

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Chip, dessert, Muffin, Pumpkin

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 Muffins

Author Rachel Ballinger

Ingredients

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 cups canned pumpkin puree
• 1/2 cup olive oil
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1 and 3/4 cups all-purpose flour
• 1 cup semi sweet chocolate chips

Instructions

• Preheat oven to 425°F. Spray a 12 count muffin pan with nonstick spray or line with cupcake liners.
• In a mixing bowl beat together the white sugar, brown sugar, pumpkin puree, olive oil, eggs, and milk.
• Add the baking soda, salt, cinnamon, pumpkin pie spice, ginger, and flour and mix on medium speed until well combined.
• Mix in the chocolate chips just until combined.
• Spoon the batter into liners, filling all the way to the top.
• Bake in 425 degree oven for 5 minutes. Then turn down heat to 350 degrees and bake for another 17 minutes or until a toothpick inserted in the center comes out clean.
• Allow the muffins to cool for 5 minutes in the pan before eating.

The post Pumpkin Chocolate Chip Muffins appeared first on My Everyday Ordinary Life.