Mix together with a fork: 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter (cubed), and 2 teaspoons ground cinnamon. Set aside.
Take out milk and soften butter to room temperature. Keep blueberries in freezer until needed. Grease muffin pans or use paper liners. Preheat oven to 375 degrees F.
In a small bowl combine flour, baking powder, and salt. Set aside.
In a medium bowl beat butter until fluffy; beat in sugar and eggs. Add vanilla
Stir small amounts of flour mixture into the butter mixture, alternating with milk. When ingredients are completely mixed, fold in blueberries.
Fill muffin tins. Sprinkle crumb topping over muffins. Bake for 25 to 30 minutes.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 124 (32%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 102.1mg||31 %|
|Sodium 1190.9mg||41 %|
|Potassium 123.7mg||3 %|
|Total Carbohydrate 62.6g||18 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 61g|
|Protein 5.9g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 387
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