Blueberry Crumble Muffins

I am so excited by these!

Yeah, we’ve all had blueberry muffins, and I’ve posted more than my share of blueberry-filled recipes. But these. These muffins have a crumbly top, which takes them out of this realm and into another kind of buttery, sugary world. (I think crumble tops make anything better. Maybe I’ll start putting crumbly tops on cakes and cookies, just because. And maybe even on savory things because More Sweets, Please.)

At any rate, enjoy the heck out of these. I did.

Adapted from all recipe.com’s recipe…

MUFFIN:

1 1/2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

CRUMBLE TOPPING:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cold & cubed

1 1/2 teaspoons ground cinnamon
1. Preheat oven to 400º, and grease muffin cups/liners (and top of muffin pan in case batter overflows).
2. In a large bowl, combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
3. In a small bowl, stir a tablespoon of flour mixture with blueberries.
4. In a small bowl, combine vegetable oil, egg and milk. Mix with flour mixture, and fold in blueberries.
5. CRUMBLE TOPPING: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon (either in a food processor or with a fork/pastry cutter until butter is cut into small crumbs the size of baby peas).
6. Fill muffin cups almost full, and sprinkle with crumb topping mixture.
7. Bake for 20 – 25 minutes in the preheated oven, or until cake tester comes out clean of crumbs.
Tips:
- I use liners when I make fruity muffins because they are so much easier to remove from the pan.
- Go ahead and use more than a cup of blueberries. Everyone loves lots of blueberries, right?
- You will want to mix a bit of flour with the blueberries so they don’t sink to the bottom when you bake the muffins. Something happens when you coat them with flour- they stay suspended. Don’t ask.
- Enjoy!
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July 30th, 2014 | More Sweets Please | No Comments | Tags: Breads & Muffins, Fruit