Tuesday, July 21, 2015

Blueberry Crumb Top Muffins

I have been on a  search for a good go to blueberry muffin recipe, especially sense I have an abundance of blueberries (10 lbs or so) from visiting blueberry farms this summer.
So this last Fourth of July, 2015, I created these. I made 12 and with a family of five they were all gone within 30 minutes. A big hit and new favorite.


Crumb Topping
1 cup all-purpose flour(1/2 cup almond flour and 1/2 cup all purpose)
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, melted

1 3/4 cups all-purpose flour (1/2 cup almond 1 1/4 cup all purpose)
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup canola oil (melted shortening)
3/4 cup whole milk (1/4 cup buttermilk and 1/2 cup whole) 
1 teaspoon pure vanilla extract
1 1/2 cups blueberries

Top with raspberry or strawberry syrup and cool whip (once baked). 


Preheat the oven to 375°. Line 18 or 12 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.

Spoon the batter into 18 of the cups (with just 12 fill almost full), filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving. Top with syrup and frozen cool whip. 

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