Blueberry Muffins with Cinnamon Crumble

★★★★★ 9 Reviews
dfish avatar
By Doreen Fish
from Oshawa, ON

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 Cooking...it 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!

serves 12

Ingredients

  •  
    for the cinnamon crumble
  •   1/2 c
    ap flour
  •   1/4 c
    packed brown sugar
  •   1/2 tsp
    cinnamon
  •   1/4 c
    cold butter, cut into chunks
  • FOR THE MUFFINS
  •   2 c
    ap flour
  •   1 tsp
    baking soda
  •   1/2 tsp
    baking powder
  •   1/2 tsp
    salt
  •   3/4 tsp
    cinnamon
  •   1/2 tsp
    nutmeg
  •   1/2 c
    butter, at room temperature
  •   1 c
    sugar
  •   2 large
    eggs
  •   1 1/2 tsp
    vanilla
  •   1 c
    buttermilk....if i am out of buttermilk i have used sour milk and it works well too
  •   1 c
    fresh or frozen blueberries...no need to thaw
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How To Make

  • 1
    Preheat oven to 350 degrees.
  • 2
    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.
  • 3
    To make muffins: Line a 12 cup muffin tin. In a small bowl sift together the flour with baking soda and powder, salt cinnamon and nutmeg. Cream the butter and sugar in a large bowl until light and fluffy. Add the 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 .
  • 4
    Freezes well!! NOTE: 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!!

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