Blueberry Crumb Muffins

August 24, 2020

 

I love blueberries and am always on the hunt for new variations on how to bake with them.  I also love a streusel/crumb topping so when I saw this recipe I knew I had to try it.  Can I say, winner, winner, chicken dinner?  These are mouthwatering and my new go to muffin recipe.  Enjoy.

 

 

Recipe courtesy of freutcake.com

Makes approximately 18 muffins

 

To print recipe click here

 

 

Ingredients

 

6 Tablespoons butter (softened)

3/4 cup sugar

2 large eggs (room temperature)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2  cup whole milk*

2 teaspoons vanilla extract

 

Crumble Topping

 

1 cup all-purpose flour

2/3 cup sugar

1 stick salted butter, melted**

1 teaspoon cinnamon

2 cups fresh or frozen blueberries, 1/2 cup reserved

 

Directions

 

Preheat oven to 375 degrees.  Line 18 muffin cups with paper liners and set aside.

 

In a large mixing bowl, beat together the butter and sugar until they are light and fluffy.  Add eggs one at a time beating well after each addition.

 

In a separate bowl, whisk together the flour, baking powder and salt.

 

Add the dry ingredients to the butter/sugar mixture and beat well.  Stir in milk and vanilla extract, mixing just until smooth..

 

Wash and dry fresh blueberries on paper towels.  In a bowl toss blueberries with about 1 Tablespoon of flour (keeps the blueberries from sinking to the bottom of the muffin).  Gently fold 1 1/2 cups of blueberries into batter.  Reserve 1/2 cup for adding to the top later.

 

Fill the muffin cups 3/4 to almost full.  Place a few of the remaining berries on top of each muffin, pressing them gently down into the batter.

 

In a bowl combine all of the ingredients for the crumble topping and mix together with a fork.  Divide between the muffin cups spooning the crumble mixture on top of each muffin.

 

Bake muffins for 25-30 minutes, until they are light, golden brown.  (Mine were done after 25 minutes).

 

Cool muffins in the pan on a cooling rack just until they are cool enough to handle and remove.

 

Store overnight in airtight container.

 

* I don’t keep whole milk in the house, so I used 1/4 cup of half and half and 1/4 cup skim milk.

 

** I only have unsalted butter - so I added a pinch of salt to my melted butter before adding the mixture.

 

 

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© 2016  by Baked by Bobi

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