Blueberry Muffins with Cinnamon Crumble

Doreen Fish


I noticed quite a few blueberry muffin postings lately and I just had to share this one with you all.
It is my favorite and it is from 2006 Fine is so delicious and it is the one I always go to as the muffins are nice and big and the I love the crumble on top....

Pic from the web but they look exactly like this!

pinch tips: How to Core and Slice a Pineapple





for the cinnamon crumble
1/2 c
ap flour
1/4 c
packed brown sugar
1/2 tsp
1/4 c
cold butter, cut into chunks


2 c
ap flour
1 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
3/4 tsp
1/2 tsp
1/2 c
butter, at room temperature
1 c
2 large
1 1/2 tsp
1 c
buttermilk....if i am out of buttermilk i have used sour milk and it works well too
1 c
fresh or frozen need to thaw

Directions Step-By-Step

Preheat oven to 350 degrees.
To make the crumble:
In a medium bowl combine flour, brown sugar and cinnamon. Add the butter and work in with your fingers until crumbly.Set aside

To make muffins:

Line a 12 cup muffin tin.
In a small bowl sift together the flour with baking soada and powder, salt cinnamon and nutmeg.
Cream the butter and sugar ina large bowl until light and fluffy.
Add teh eggs beating after each one.
On low speed add the flour mixture in 3 additions alternating with the buttermilk..
Gently fold in the blueberries. Spoon the batter into tin and sprinkle crumble over top.
Bake for 20 -25 mins until toothpick inserted comes out clean.Cool in pan for ten mins .

Freezes well!!
In the original recipe it called for unsalted butter and a mixture of AP flour and cake flour. I have been making them as above for 5 years and they are great!! If you want to you can use unsalted butter in place of the salted and use 1 1/2 cups AP flour and 1/2 cup cake flour.
These are the best blueberry muffins i have ever had!!

About this Recipe

Course/Dish: Fruit Breakfast