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Blueberry Crumb Muffins

Yield: 12 Muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

Muffin:

  • Flavorless vegetable oil spray
  • 2 cups (284 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (212 g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup milk
  • 2 ½ cups fresh or frozen blueberries

Crumb topping:

  • 6 tablespoons (85 g) unsalted butter
  • ¼ cup (53 g) granulated sugar
  • ¼ cup (53 g) packed dark brown sugar
  • ¾ teaspoon ground cinnamon
  • Pinch of salt
  • 1 ½ cups (213 g) all-purpose flour (see note)

Instructions 

  • 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.

Notes

Crumb Topping Flour: next time I think I will cut the amount of flour down to 3/4 cup to make it more crisp and sugary.