Delicious blueberry muffins that have a great buttery crumb topping. Hope you love these blueberry muffins too!
Preheat oven to 375 degrees F.
Line muffin cups in a muffin tin pan.
In stand-mixer, combine sugar, eggs, oil and blend till light and fluffy. About 2-3 minutes
Beat in milk and vanilla. Mix well.
In a medium bowl, combine flour, salt and baking powder.
Add dry mix into stand-mixer slowly.
Stop stand-mixer, and fold in blueberries. Be careful not to smash the blueberries.
In a separate bowl, combine ingredients for crumb topping. Add melted butter, flour, brown sugar, cinnamon, and nutmeg. Mix well until it's crumbly.
Note: if you don't like nutmeg, double up the cinnamon (optional)
Spoon blueberry batter into muffin cups. About 3/4th way full.
Top off each cup with a heavy spoonful of the crumb topping.
Bake for 30 minutes or until the muffins are golden brown. Test by inserting toothpick into the center of a muffin. If it comes out clean then it's done baking.
Allow the muffins to cool to room temperature and serve.