Blueberry Muffins with Crumb Topping

Elizabeth Lancaster

By
@SimplyfromScratch2037

I was so excited to try freshly made blueberry muffins,and so was my littlest son. He helped me make these amazingly delicious muffins. I will so be making my own muffins from scratch from here on out, never again will I make muffins from a box,and I hope you will agree once you give these a try! Enjoy!


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Comments:

Serves:

10-14 People

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

CRUMB TOPPING

1 1/4 c
flour
1/2 c
brown sugar, firmly packed
1 stick
unsalted butter, melted and cooled
1/2 tsp
salt
3/4 tsp
ground cinnamon

BLUEBERRY MUFFINS

3 c
and 2 tbls. flour (sifted)
1 Tbsp
baking powder
1 tsp
salt
1 tsp
vanilla
3/4 stick
(6tablespoons) unsalted butter, room temp
1 1/4 c
sugar
1 c
milk
2 c
fresh blueberries
1 large
egg
2
egg yolks

Directions Step-By-Step

1
Pre-Heat Oven to 375*

Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a spatula until large crumbs form, set aside.
2
Sift together flour, baking powder, and salt into a bowl.Then with an electric mixer on medium speed, cream butter and granulated sugar until fluffy.Add eggs and vanilla; mix until well combined. Reduce speed to low, alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand with a large spoon or spatula.
3
Place paper cups in the muffin pans, if no paper cups, grease tin pan with pam or butter. Scoop with a large ice cream scoop into cups or pan.
4
Sprinkle muffins with crumbs and place in the oven for 30 mins. (seems like a long time, buts its perfect)
5
Remove from oven and place on cooling racks to cool, serve immediately with butter and some Juice, I hope you truly enjoy these, I know my family did :) Enjoy!!!

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy