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
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.