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Crumb-Topped Blueberry Muffins

 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.
Nutritional 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.