With fresh blueberries in season, there is nothing better than blueberry muffins, and this recipe is a phenomenal one to use for just that.
These muffins were moist and so very delicious. I think I could easily eat a blueberry muffin (or three) every morning of my life and be a very happy woman.
I used fresh blueberries for these, but I’m sure frozen would work great, too! My only slight disappointment was that the crumb topping never got browned like I wanted it but I think next time I’ll cut down on the amount of flour in the topping and it will work a little better. Enjoy!
Blueberry Crumb Muffins
- Flavorless vegetable oil spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk
- 2 ½ cups fresh or frozen blueberries
- 6 tablespoons unsalted butter
- ¼ cup granulated sugar
- ¼ cup packed dark brown sugar
- ¾ teaspoon ground cinnamon
- Pinch of salt
- 1 ½ cups all-purpose flour (next time I think I will cut the amount of flour down to 3/4 cup to make it more crisp and sugary)
- Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set 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.
- 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.
- Spoon the batter into the prepared muffin tin. 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. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
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Recipe Source: from The Family Cookbook