Blueberry Crumble Muffins - 10 out of 10!

If you could see me, you'd be seeing me doing the chef's kiss over these muffins! I know everyone has a blueberry muffin recipe, but I'm telling you this is a perfect recipe! The texture, the crumb, the taste - all 10 out of 10. I found these on one of our favorite blogs @sallysbakingaddiction and it did not disappoint. I highly recommend you give this a try and if you do, let us know what you think - we'd love to hear:)

Blueberry Crumble Muffins
Topping
Mix together and set aside
1/2 c. packed b. sugar
1 tsp. cinnamon

Whisk together
1 3/4 c. flour
1 tsp. b. soda
1 tsp. b. powder
1/2 tsp. salt

In your mixer add in a blend until creamy (about 2 minutes)
1/2 c. unsalted butter - room temp.
1/2 c. sugar
1/2 c. b. sugar

Beat in
2 eggs - room temp., 1 at a time

Add in
1/2 c. sour cream
2 tsp. vanilla

Now, on slow speed add in your dry ingredients, mixing until just incorporated
alternating with
1/2 c. milk

Add in
1 1/2 c. blueberries (fresh or frozen)

Spoon into a greased or paper lined muffin tin, filling almost to the top.
Sprinkle with topping mixture (use it all).

Bake at 425 for 5 minutes, turning you oven down to 350 for another 15-20 minutes, until the tops bounce back after lightly touched and the tops are golden brown.

Enjoy!