Wednesday, August 14, 2013

Blueberry Crumb Muffins

Blueberry Crumb Muffins


  • Muffin cups
  • 2 C. all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ C. unsalted butter
  • 1 C. granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • ½ C. milk
  • 2 ½ C. frozen blueberries
Crumb topping:
  • 6 Tbls. unsalted butter
  • ¼ C. granulated sugar
  • ¼ C. packed dark brown sugar
  • ¾ tsp. ground cinnamon
  • Pinch of salt
  • ¾ C. all-purpose flour
  1. Preheat the oven to 375 degrees. Line muffin pan with paper liners, my batch made about 20. In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. With an electric mixer on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
  2. Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
  3. Spoon the batter into the prepared muffin liners about ¾ full. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean.
  4. Let the muffins cool slightly in the muffin tin set on wire racks before removing.

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