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Crumb-Topped Blueberry Muffins

Total Time

Prep: 15 min. Bake: 20 min.

Makes

2 dozen

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

Ingredients

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 6 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 large eggs, lightly beaten
  • 1-1/3 cups whole milk
  • 2 teaspoons grated orange zest
  • 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

  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).
  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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