Blueberry Muffins With Crumb Topping
photo by Virginia Cherry Blo
- Ready In:
- 1 cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 6 tablespoons unsalted butter, melted
- 1 3⁄4 cups all-purpose flour
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1⁄2 cup canola oil
- 3⁄4 cup whole milk
- 1 teaspoon vanilla extract
- 1 1⁄2 cups blueberries
- Preheat oven to 375 degrees, Prepare muffin cups/tin.
- Crumb Topping:.
- Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then pinch the mixture until it forms pea-sized clumps.
- Whisk the flour with the baking powder and salt, In another bowl, combine the sugar, eggs, and canlo oil and beat witha handheld mixer at lowspeed until combined.
- Beat in the whole milk and vanilla.
- Add the flour mixture all at once and beat on low speed until the batter is smooth.
- Stir in the blueberries.
- Spoon the batter into 18 of the cups, filling them about three-quarters full.
- Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until muffins are golden.
- Let cool in pan for 10 minutes before serving.
Questions & Replies
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YUM! The flavor of these is bakery-quality, and the streusel topping is perfect! I did have one trick while preparing these- I put the blueberries in a bowl and tossed them with 1-2 tbsps of flour before folding them into the batter. What this does is help keep the blueberries from racing to the bottom as the flour gives a sticky surface to help hold the berries in place. These are disappearing like lightning! Thank you.
Made this recipe as a cake and baked it in a 9x13 pan for 40 minutes. It was nicely browned and DELICIOUS!! I used a bit less sugar and baking powder, and replaced the salt with baking soda. I threw the blueberries in with the dry mixture and mixed it all up once the wet ingredients were added. I needed more milk than called for. Added a bit more milk twice. I used less of the topping ingredients and ended up with a top even with the top but sweet. Put it on the cake in clumps. Had with tea tonight; can’t wait for breakfast!! Go
Crumb Topping - Absolutely perfect! Taste Great! Appearance - not so much!<br/>I had 3 problems with this recipe however. One, I should have remembered - dust the berries with flour, as well as any other recipe that has suspended chunks of something so they don't fall to the bottom. Two, I used frozen berries, which are much smaller and more dense than fresh ones. The result is I ended up with WAY too many. I should have eye-balled the amount in the batter. Three, this I don't have a solution for, the muffins deflated after cooling. They had nice puffy tops and ended up looking sad. What can I add, or what can I change in the cooking process to keep them poofy?<br/>Will definitely do this recipe again with some tweaks. Best muffin recipe I've found so far
Okay, I just had to resubmit my review for these muffins! Better than last time :)...The first night and the next day they tasted just...okay. But on the second day both my husband and I agreed that they actually tasted 10x better than the night I had taken them out of the oven! I guess the flavors needed time to meld together or something, and they were way more moist and more blueberry-y tasting than on my initial taste test. However, for whatever reason, even though I greased the tins, they refused to come out and I had use a toothpick to perform extraction surgery on each of them. This happens to at least half of the muffin recipes I try to bake and might be attributed to the fact that we are at high altitude and I'm still guessing the changes I need to make to accomodate for that. So, unless you have some miracle muffin tin I highly recommend using paper liners. Other than that, they are moist and full of flavor and have great texture. Definitely recommend using fresh blueberries. I would rate this 4.5 stars, actually. To make it 5 stars, I would probably add a little more blueberries and probably double the vanilla, but that's just my opinion. Give these a try, and keep up the tastings a few days later. They'll get better and better! Oh, and we did not refrigerate these after they were baked...just put them in a big Ziploc bag. :)
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