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Maggie’s Blueberry Crumb Muffins

Jumbo, cake-like muffins with a sugary crumb topping
Prep Time10 mins
Cook Time18 mins
Course: Breakfast
Keyword: Amish recipe, blueberry muffin
Servings: 12


  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups fresh or frozen blueberries

Crumb Topping

  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 stick melted butter


  • Preheat oven to 375F degrees and spray or grease a 12cupcake tin generously and set aside.
    In a small bowl, make the crumb topping. Whisk togetherflour and sugar, add melted butter and stir with a fork until crumbly and setaside.
    In a large bowl, make the muffin mix by stirring togetherflour, baking powder, salt, and set aside.
    In a medium bowl, mix eggs and granulated sugar untilcombined. Mix in sour cream, oil, and vanilla.
    Fold wet ingredients into dry ingredients and mix everythingtogether by hand mix only long enough to thoroughly combine all ingredients. Donot over mix batter.
    Fill each muffin tin ¾ full.
    Gently push six or seven blueberries on the top of each tinand then sprinkle the crumb topping on each muffin.
    Bake about 18-20 minutes or until the toothpick inserted inthe center comes out clean.
    Cool for 5 minutes in the pan before removing muffins and ona wire rack to cool completely.