The best blueberry muffins are the ones that have the perfect crumb topping and give you a mouthful of warm blueberries in every bite! Some people say that muffins are the cupcakes ugly cousins, but these muffins surely prove those who say that wrong!
Ingredients:
Crumble topping:
-1/4 cup granulated sugar
-1/4 cup brown sugar, not packed (light or dark)
-1 1/4 cup all-purpose flour
-5 tablespoons unsalted butter, melted
-1/4 teaspoon almond extract
Muffins:
-2 1/4 cup all-purpose flour
-2 large eggs
-1/2 cup + 1 tablespoon granulated sugar
-1/2 cup milk (2%, skim, soy, almond, coconut, etc.)
-1/4 cup vegetable oil
-2 1/2 teaspoons baking powder
-1/4 teaspoon ground cinnamon
-1/2 teaspoon vanilla extract
-1/2 teaspoon almond extract
-3/4-1 cup fresh or frozen blueberries
Directions: Yield 12 medium muffins
Crumble topping:
-In a medium bowl, stir together flour and sugars
-Pour in melted butter and almond extract
-Using a fork or whisk, mix ingredient together, until desired sized crumbs form
-Set aside topping until ready to use
Muffins:
-Preheat oven to 350F degrees
-Generously spray the bottom and sides of 12 muffin pan cups
-Using a hand mixer or stand mixer, mix together eggs, vegetable oil, milk, almond extract, and vanilla extract until yellow and smooth
-Add in sugar
-At once, add in flour and baking powder. Mix batter until smooth
-Using a spatula lightly fold in blueberries, folding the least amount of times as possible
*The more you fold in blueberries, the more the batter will turn purple. You want your batter to have minimal purple swirls
-Fill each muffin cup almost full with batter
-Sprinkle crumble topping in each muffin cup
-Place muffin pan in oven 20-25 minutes (until a toothpick can be inserted and comes out clean)
* I place a baking sheet under my muffin pan to catch extra crumble topping that falls off as the muffins rise and bake
-Cool muffins in pan 5-10 minutes
-Place muffins on a cooling rack and allow to cool 5-10 more minutes
-Enjoy!
Notes:
If using frozen blueberries, they will bleed into the batter very quickly. Only fold in 3-4 times for best results. If using fresh berries, dry them off as best as possible before using. I lay my blueberries out on a paper towel and dab them before adding them into the batter.
You will most likely have extra crumb topping. This can be stored in the refrigerator for about 2 months. Extra muffins can be frozen for up to 4-5 months!
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