Blueberry Crumb Muffins
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
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
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
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.