Crumb-Topped Blueberry Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 2 dozen.
For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.
Ingredients
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4 cups all-purpose flour
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1 cup sugar
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6 teaspoons baking powder
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1/2 teaspoon salt
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1 cup cold butter
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2 large eggs, lightly beaten
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1-1/3 cups whole milk
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2 teaspoons grated orange zest
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2 teaspoons almond extract
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1 teaspoon vanilla extract
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2 cups fresh blueberries
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TOPPING:
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1/4 cup sugar
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3 tablespoons all-purpose flour
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1/4 teaspoon ground cinnamon
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2 tablespoons cold butter
Directions
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1.
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 zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff).
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2.
Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter 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.
Nutrition Facts
1 each: 219 calories, 10g fat (6g saturated fat), 43mg cholesterol, 248mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 3g protein.
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