blueberry muffins with cinnamon crumble

Name: Blueberry Muffins with Cinnamon Crumble
Yield: 12
Ingredients: - for the cinnamon crumble; 1/2 cup(s) ap flour; 1/4 cup(s) packed brown sugar; 1/2 teaspoon(s) cinnamon; 1/4 cup(s) cold butter, cut into chunks; ## FOR THE MUFFINS; 2 cup(s) ap flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 3/4 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1/2 cup(s) butter, at room temperature; 1 cup(s) sugar; 2 large eggs; 1 1/2 teaspoon(s) vanilla; 1 cup(s) buttermilk....if i am out of buttermilk i have used sour milk and it works well too; 1 cup(s) fresh or frozen blueberries...no need to thaw

(9 RATINGS)

512 Pinches 5 Photos

Doreen Fish

Oshawa, ON

Updated on Mar 6, 2011

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!

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yield 12 serving(s)

Ingredients

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

How To Make blueberry muffins with cinnamon crumble

Step 1

Preheat oven to 350 degrees.

Step 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.
Step 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 .
Step 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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