So, you know I've had a scone 'thing' for a couple of months... well, I've moved on to a muffin thing now. This recipe is the combination of classic Blueberry Muffins with the crumbly top of a coffee cake. After stirring these together in 10 minutes on a Saturday morning (without even getting out your mixer...) you'll ask yourself- why don't I make muffins from scratch every day? I promise, they are so easy and so delicious.
the upgraded classic
1¾ cups all-purpose flour
¾ cups granulated sugar
2¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk
4 tablespoon unsalted butter, melted and cooled
1 large egg
6 oz. fresh blueberries
.........
Topping
½ cup + 2 tablespoon all-purpose flour
¼ cup light brown sugar, lightly packed
¼ teaspoon kosher salt
2 tablespoon cold unsalted butter
For the muffin batter, stir together flour sugar baking powder, soda and salt in a large bowl. Add melted butter, eggs and milk and stir just until combined. Fold in blueberries. With an ice cream scoop, scoop batter into a muffin tin lined with papers.
For the topping, combine flour, brown sugar ans salt in a medium bowl. Cut butter into small cubes and put it into the flour mixture. With a fork, work the butter into the dry mix until it is a crumbly texture. With your hands, crumble the mixture on top of each muffin.
Bake at 375 for 20 minutes.
Oh! They look sooo yummy!!
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Blueberry muffins are my favorite! Thinking of subing oil for the melted butter...looks great!!!
ReplyDeleteCould you use the crumble topping from your last dessert post for the crumble topping here?
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ReplyDeleteHow many muffins does this make?
ReplyDeleteThese look so fresh and yummy! I love the design of your blog, too. Your header photo is beautiful.
ReplyDeleteYummy! I made these this morning and they were a big hit! My husband had 3!!
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One of my favorite muffin recipes! Always a big hit in our house. I just made a batch this morning - perfect for a rainy, lazy morning :)
ReplyDeleteI just made this recipe, and it yielded 8 muffins for me, but I probably could have scooped 12 muffins if I would have put a little bit less batter in the tin (I filled each to the top for big muffins).
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