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    You are in: Home / Recipes / Crumb-Top Blueberry Muffins Recipe
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    Crumb-Top Blueberry Muffins

    Crumb-Top Blueberry Muffins. Photo by cookiedog

    1/1 Photo of Crumb-Top Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    cookiedog's Note:

    These muffins are super moist and almost cake like. Sure to delight your family for breakfast. You can freeze freeze them in plastic freezer bags for up to 2 months. Reheat in a 350 oven for 8-10 minutes, or in a micorwave oven at 1-minute intervals. From William Sonoma.

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    Ingredients:

    Serves: 10

    Yield:

    muffins

    Units: US | Metric

    Topping

    Muffin

    Directions:

    1. 1
      Preheat the oven to 375. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping. (I usually grease 11 of the cups and grease the top of the pan as well since they have big muffin tops).
    2. 2
      To make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace (or nutmeg). Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs.
    3. 3
      To make the muffins, stir together the flour, sugars, bakng powder, baking soda, salt and orange zest in a bowl.
    4. 4
      In another bowl, whisk toghether the eggs, melted butter, vanilla, and buttermilk. Stir the butter milk mixture into the dry ingredients just until combined. The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl.
    5. 5
      Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some crumb topping.
    6. 6
      Bake until golden, dry, and springy to the touch, 20 -25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. Serve warm.

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    Ratings & Reviews:

    • on January 17, 2010

      55

      These were really good muffins. I normally like my muffins a bit sweeter than these turned out, but these were flavorful enough. The orange zest and crumb top really added a lot of flavor. I will definitely make these again but will probably increase the white sugar and brown sugar to 1/2 cup each (instead of 1/4 cup each)--just to satisfy my sweet tooth. But otherwise, these were perfect! Thanks cookiedog.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crumb-Top Blueberry Muffins

    Serving Size: 1 (111 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 268.5
     
    Calories from Fat 86
    32%
    Total Fat 9.6 g
    14%
    Saturated Fat 5.6 g
    27%
    Cholesterol 64.6 mg
    21%
    Sodium 337.8 mg
    14%
    Total Carbohydrate 40.9 g
    13%
    Dietary Fiber 1.3 g
    5%
    Sugars 19.0 g
    76%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    oranges, zest of

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