Wednesday, January 6, 2016

Blueberry Crumb Muffins

I don't know that I've ever seen a muffin recipe that had all brown sugar, and crumb toppings are always a plus, so I tried these out and was not disappointed! Nice and moist even the next day.

-Deliciously Sprinkled

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 (1 stick) cup unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh or frozen blueberries, plus 1/4 cup to press on top (I added all of mine to the batter)

1/3 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
2 Tablespoons butter, softened

Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.

Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK! Gently, fold in blueberries.

In a small bowl, mix together  sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.

Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the blueberries you have leftover, press a few of them into the tops of each muffin.

Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean. Let muffins cool for 5-10 minutes before enjoying!

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