Blueberry Crumb Muffins
Ingredients
The Muffin
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
unsalted butter, softened
-
1
cup
granulated sugar
-
2
large
eggs
-
1
teaspoon
pure vanilla extract
-
½
cup
milk
-
2 ½
cups
fresh or frozen blueberries
The Crumb Topping
-
6
tablespoons
unsalted butter
-
¼
cup
granulated sugar
-
¼
cup
packed dark brown sugar
-
¾
teaspoon
ground cinnamon
-
pinch
salt
-
1 ½
cups
all-purpose flour
Instructions
- Preheat the oven to 375°F and prepare a muffin tin.
- In a bowl, whisk together flour, baking powder, and salt.
- In a mixer, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then add vanilla.
- Alternately mix in the milk and dry ingredients, being careful not to overmix.
- Gently fold in the blueberries.
- For the crumb topping, mix butter, sugars, cinnamon, salt, and flour until crumbly.
- Spoon muffin batter into the tin and top with crumb mixture.
- Bake for about 30 minutes until golden brown and a toothpick comes out clean.
- Cool slightly before removing from the tin.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
384
Total fat
15g
Total carbohydrates
59g
Total protein
6g
Sodium
188mg
Cholesterol
67mg
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