CRUMB-TOP BLUEBERRY MUFFINS
These muffins are super moist and almost cake like. Sure to delight your family for breakfast. You can freeze freeze them in plastic freezer bags for up to 2 months. Reheat in a 350 oven for 8-10 minutes, or in a micorwave oven at 1-minute intervals. From William Sonoma.
Provided by cookiedog
Categories < 60 Mins
Time 40m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping. (I usually grease 11 of the cups and grease the top of the pan as well since they have big muffin tops).
- To make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace (or nutmeg). Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs.
- To make the muffins, stir together the flour, sugars, bakng powder, baking soda, salt and orange zest in a bowl.
- In another bowl, whisk toghether the eggs, melted butter, vanilla, and buttermilk. Stir the butter milk mixture into the dry ingredients just until combined. The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl.
- Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some crumb topping.
- Bake until golden, dry, and springy to the touch, 20 -25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. Serve warm.
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Leah Montelongo
[email protected]These muffins are way too crumbly. I had to eat them with a fork.
Gordan Driver
[email protected]I followed the recipe exactly, but my muffins came out dry. I'm not sure what went wrong.
Edzisani Lesoga
[email protected]These muffins are a little too sweet for my taste, but they're still pretty good.
Njabulo Mnisi
[email protected]I'm not a big fan of blueberries, but I actually really liked these muffins. The crumb topping is amazing.
Farhan Ismail
[email protected]These muffins are so moist and fluffy, and the crumb topping is to die for.
Folashade Awoniyi
[email protected]I made these muffins for a bake sale and they were a huge success! Everyone loved them.
funny and song media
[email protected]These muffins are perfect for a quick and easy breakfast or snack. They're also great for packing in lunches.
paul omachi
[email protected]I love the combination of blueberries and lemon in these muffins. It's a refreshing and delicious treat.
Shoaib Palari
[email protected]These muffins are a great way to use up leftover blueberries. I always have a few in my freezer, so I can make these muffins anytime I want.
Ntinyari Kanyua
[email protected]I've tried many blueberry muffin recipes, but this one is by far the best. The crumb topping is the key - it makes the muffins extra special.
Cesar junior Gomez
[email protected]These muffins are so easy to make, and they always turn out perfect. I love that I can use fresh or frozen blueberries, and they still come out great.
mpho gaobakwe
[email protected]I made these muffins for my family this morning and they were a hit! Everyone loved them, even my picky kids. The muffins are moist and fluffy, and the crumb topping is irresistible.
Md Munna
[email protected]These muffins are absolutely delicious! The crumb topping is the perfect combination of sweet and crunchy, and the blueberries are bursting with flavor. I will definitely be making these again and again.