I haven’t met a single person that doesn’t like blueberry muffins, and believe me, I have had my fair share! This is my all-time favorite recipe. The crumb topping takes the muffin from your average blueberry muffin to a special treat. I have shared this recipe with a few people before and they always get rave reviews and requests for more! The crunch from the crumb topping, the moistness from the batter, and the sweetness from the blueberries is what makes this blueberry muffin my all-time favorite!
Blueberry Crumb Muffins
For Streusel Topping:
1 cup all purpose flour
1/4 cup light brown sugar, packed
1/3 cup granulated sugar
1 stick cold unsalted butter, cut into 1/2 inch cubes
2 teaspoons ground cinnamon
Pinch of salt
For Blueberry Muffins:
1 stick plus 2 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
2 large eggs
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 cups blueberries, fresh or thawed
To Make Streusel Topping:
In a bowl of an electric mixer fitted with a paddle attachment mix flour, brown sugar, granulated sugar, butter, cinnamon, and salt until pea-size bits of streusel form. Set aside.
To Make Blueberry Muffins:
Place paper liners in a twelve mold muffin pan. Preheat oven to 350 degrees.
In a bowl of an electric mixer, beat butter, sugar, and vanilla at high speed until light and fluffy. Add eggs and beat on medium speed to combine.
In a separate bowl, sift together flour, baking powder, and salt. Mix the dry ingredients into the butter and egg mixture at low speed just until combined. Add milk and mix until combined. Fold in blueberries.
Divide the batter evenly among the paper liners. Spread 1/4 cup of streusel on top of each. Bake 22 to 28 minutes, or until a cake tester inserted into the center of a cake comes out clean. Cool on a wire rack for 5 to 10 minutes.
Source: Little Cakes from the Whimsical Bakehouse by Kaye and Liv Hansen
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