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Crumb-Topped Blueberry Muffins

For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.

24 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter
2 eggs, lightly beaten
1-1/3 cups milk
2 teaspoons grated orange peel
2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups fresh blueberries
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, combine the flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs. Combine the
eggs, milk, orange peel and extracts; stir into crumb mixture just
until moistened. Gently fold in blueberries (batter will be stiff).
Fill paper-lined or greased muffin cups two-thirds full. In a another
large bowl, combine the sugar, flour and cinnamon. Cut in butter

2 of 2

Crumb-Topped Blueberry Muffins (continued)

Directions (continued)

until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful
over each muffin. Bake at 375° for 20-25 minutes or until a
toothpick comes out clean. Cool for 5 minutes before removing from
pans to wire racks. Yield: 2 dozen.

Nutrition Facts: 1 muffin equals 219 calories, 10 g fat (6 g saturated fat), 43 mg cholesterol, 248 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.