So, you know I’ve had a scone ‘thing’ for a couple of months… well, I’ve moved on to a muffin thing now. This recipe is the combination of classic Blueberry Muffins with the crumbly top of a coffee cake. After stirring these together in 10 minutes on a Saturday morning (without even getting out your mixer…) you’ll ask yourself- why don’t I make muffins from scratch every day? I promise, they are so easy and so delicious.
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Disposable Piping Bags | My Muffin Shortcut
One of my favorite shortcuts that I use almost every week, is to make a large batch of muffin batter and keep it in the fridge or freezer in a disposable piping bag. If we want fresh baked muffins, I just get the bag out of the fridge in the morning, snip off the end, squeeze the batter into muffin papers, and in 15 minutes we have warm muffins. 
If you keep the batter in the freezer, just put the bag of batter in the fridge the night before and it should be perfectly thawed in the morning. I always keep a couple bags of Muffin batter and unbaked Scones (Scones Recipes Here) in the freezer.
These aren’t just any cupcake papers.
Most cupcake papers are only 1 inch tall and 2 inches in diameter and Jumbo papers are taller, but are 2 1/4 inches in diameter – too big to fit in a standard cupcake pan. These liners are 1 1/2 inch, for a nice and tall cupcake, but are only 2 inches in diameter, fitting perfectly in a standard pan.
It took me forever to find these perfect cupcake papers! Sometimes it is the little details that help make your treats look their best.
Blueberry Crumble Muffins
the upgraded classic
1¾ cups all-purpose flour
¾ cups granulated sugar
2¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk
4 tablespoon unsalted butter, melted and cooled
1 large egg
6 oz. fresh blueberries
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Topping
½ cup + 2 tablespoon all-purpose flour
¼ cup light brown sugar, lightly packed
¼ teaspoon kosher salt
2 tablespoon cold unsalted butter
For the muffin batter, stir together flour sugar baking powder, soda and salt in a large bowl. Add melted butter, eggs and milk and stir just until combined. Fold in blueberries. With an ice cream Scoop (sold here), scoop batter into a muffin tin lined with Cupcake Baking Papers (my favorite here– the secret is that they are a little taller than average, fitting in a standard muffin pan, but making a plumper muffin/cupcake).
For the topping, combine flour, brown sugar and salt in a medium bowl. Cut butter into small cubes and add into the flour mixture. With a fork, work the butter into the dry mix until it is a crumbly texture. With your hands, crumble the mixture on top of each muffin.
Bake at 375 for 15-20 minutes.
**To make ahead, scoop batter into a Disposable Piping Bags and keep in the fridge or freezer. If you keep the batter in the freezer, just put the bag of batter in the fridge the night before and it should be perfectly thawed in the morning. Products Used : Muffin Liners (Brown or White available) Disposable Piping Bags Scoops