Preheat oven to 400°F. Wash blueberries and allow to dry on paper towels. Zest lemon and reserve. Bring butter and egg to room temperature.
Whisk flour, salt and baking powder together in a small bowl and set aside. Using a hand mixer, cream butter and sugar together in a medium-sized bowl. Add egg and vanilla and blend together.
Stir a third of the flour mixture into the butter mixture, followed by a third of the milk. Repeat until all is combined. Gently stir in blueberries and lemon zest.
Line a muffin pan with muffin cups. Spoon batter into muffin cups filling them 3/4 full.
To prepare topping, gently mix flour, sugar, butter and cinnamon together in a small bowl and sprinkle one teaspoon of the mixture onto the top of each muffin.
Transfer to oven and bake for 20 minutes or until tops are golden. After removing from oven, loosen the edges from the pan, and let sit for 5 minutes. Transfer to a rack to cool.
Crumb Topped Blueberry Muffins
Ingredients
MUFFINS:
2 cups of flour
2 teaspoons of baking powder
1 teaspoon of salt
¼ cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 teaspoon of vanilla extract
1 cup of milk
1½ cups of blueberries
1 teaspoon of lemon zest
TOPPING:
½ cup of flour
¼ cup of butter, softened
¼ cup of brown sugar
¼ heaping teaspoon of cinnamon
¼ teaspoon of cinnamon, heaping
Directions
Preheat oven to 400°F. Wash blueberries and allow to dry on paper towels. Zest lemon and reserve. Bring butter and egg to room temperature.
Whisk flour, salt and baking powder together in a small bowl and set aside. Using a hand mixer, cream butter and sugar together in a medium-sized bowl. Add egg and vanilla and blend together.
Stir a third of the flour mixture into the butter mixture, followed by a third of the milk. Repeat until all is combined. Gently stir in blueberries and lemon zest.
Line a muffin pan with muffin cups. Spoon batter into muffin cups filling them 3/4 full.
To prepare topping, gently mix flour, sugar, butter and cinnamon together in a small bowl and sprinkle one teaspoon of the mixture onto the top of each muffin.
Transfer to oven and bake for 20 minutes or until tops are golden. After removing from oven, loosen the edges from the pan, and let sit for 5 minutes. Transfer to a rack to cool.
Crumb Topped Blueberry Muffins
Loading...
Soft, delicate muffins studded with wild blueberries, topped with a brown sugar and cinnamon crumble, these BLUEBERRY MUFFINS are perfect all day, every day!
Let’s hear it for Grandma Judy and her Crumb Topped Blueberry Muffins!
Carol’s mom, affectionately known as Grandma Judy is always welcome up here to the cottage. She’s one of our most trusted recipe tasters but she’s also wowed us with a recipe or two of her own. Case in point, these scrumptious Crumb Topped Blueberry Muffins.
Now, before I walk us through this recipe, how about a few more muffin suggestions since muffins are always a good idea in cottage country. I love these savoury CHEDDAR CORNMEAL MUFFINS and also these EASY SWEET POTATO MUFFINS. All these recipes are easy to make and the results are major tasty.
Time to make grandma proud! Let’s make CRUMB TOPPED BLUEBERRY MUFFINS.
Before you get started, remember to bring the butter and eggs to room temperature. This will help create muffins that crumb, but don’t fall apart. Using soft butter for the topping also allows it to melt with the sugar while still holding its shape.
Another comment about ingredients, how about those blueberries? Try to purchase (or pick!) wild blueberries whenever possible. They are noticeably smaller in size, so they disperse better throughout the batter and ensure a higher chance of delicious blueberry flavour with each bite.
Ramp up the presentation of this dynamite recipe by using parchment or coloured muffin cups. Like my dear friend Chef Heinz Wagner says, “The eyes eat first!” I’ve listed a few options further down in this post should you wish to purchase.
Fresh baked goods are always a crowd-pleaser, and this recipe is one that never disappoints. The muffins are cakey yet not too dense. They’re also slightly sweet thanks to the fresh blueberries. Finally, we’re taken by how appetizing they look thanks to the crumbly, crumb topping. Beauty!
Serve them for breakfast, brunch or as an afternoon snack – this essential CRUMB TOPPED BLUEBERRY MUFFIN recipe is a keeper!
Preheat oven to 400°F. Wash blueberries and allow to dry on paper towels. Zest lemon and reserve. Bring butter and egg to room temperature.
Whisk flour, salt and baking powder together in a small bowl and set aside. Using a hand mixer, cream butter and sugar together in a medium-sized bowl. Add egg and vanilla and blend together.
Stir a third of the flour mixture into the butter mixture, followed by a third of the milk. Repeat until all is combined. Gently stir in blueberries and lemon zest.
Line a muffin pan with muffin cups. Spoon batter into muffin cups filling them 3/4 full.
To prepare topping, gently mix flour, sugar, butter and cinnamon together in a small bowl and sprinkle one teaspoon of the mixture onto the top of each muffin.
Transfer to oven and bake for 20 minutes or until tops are golden. After removing from oven, loosen the edges from the pan, and let sit for 5 minutes. Transfer to a rack to cool.
Loading...
