These Bakery Style Blueberry Muffins are loaded with blueberries and have an irresistible cinnamon sugar topping!
The countdown is on folks! There are only five days left until Christmas! This week I’ll be busy firming up what will be on the menu for Christmas day. One of the highlights of Christmas morning has always been a delicious Christmas breakfast. It’s a tradition. We open some gifts around the tree and then we all enjoy a delicious breakfast together. Do you guys have any special traditions at your house? Any family favorites that are always on the menu?
At our house whatever is on the breakfast menu is always prepared the night before. Always. I like Christmas morning to be laid back and relaxing. I don’t want to be slaving in the kitchen while everyone else is having all the fun! These Bakery Style Blueberry Muffins are a family favorite. They’re moist, loaded with blueberries and they have an absolutely irresistible cinnamon sugar topping that you’re going to love. This recipe makes a dozen muffins and can be made the night before, so they’re ready to be enjoyed as soon as everyone wakes up for the day. Just take a look at all those yummy blueberries! ↓
If you’re still looking for some breakfast options, you need to check out my Mini Crabmeat Baked Egg Casseroles, Maple Pecan French Toast Cups and my Sausage, Red Pepper and Onion Egg Bake. They can all be made the night before and then just baked in the oven the next morning. Your Christmas morning could not get any easier my friends!
I wanted to take a moment to thank you all for following along here at the BHK. I truly appreciate each and every one of you. I plan on spending some quality time with Tom and my boys over the holidays, so I won’t be sharing anything until after Christmas. I hope you and your families have a wonderful Christmas together. Lots of love.
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 lightly packed brown sugar
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1 egg, lightly beaten
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 cup blueberries
- Crumb Topping
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cubed
- 1 1/4 tsp. ground cinnamon
Preheat oven to 400 degrees.
In medium bowl whisk together flour, sugars, baking powder, salt and cinnamon.
In large bowl mix egg, oil and milk together.
Fold the dry mixture into the wet mixture. Gently fold in the blueberries.
Spoon into paper baking cups or lightly sprayed muffin cups.
For the crumb topping:
Place all ingredients for the crumb topping in a medium bowl.
Combine using a pastry blender. Sprinkle over each muffin before baking.
Bake for 18 minutes.
Cool on wire rack.