Blueberry Muffins with Cinnamon Crumble


Blueberry Muffins with Cinnamon Crumble

by 3  people


add your rating
add a comment
Yield: 12 regular size or 6 large muffins
Recent Activity:
Ingredients
    For the cinnamon crumble:
    • 1/2  cup 
      all-purpose flour
    • 1/4  cup 
      packed brown sugar
    •  
      Scant 1/2 teaspoon ground cinnamon
    • 2   ounces 
      (1/4 cup) cold unsalted butter, cut into small pieces
    For the muffins:
    •  
      Butter and flour for the muffin tins, or paper muffin liners
    • 6 3/4  ounces 
      (1-1/2 cups) all-purpose flour
    • 2   ounces 
      (1/2 cup) cake flour
    • 1   teaspoon 
      baking soda
    • 1/2  teaspoon 
      baking powder
    • 1/2  teaspoon 
      salt
    • 3/4  teaspoon 
      ground cinnamon
    • 1/2  teaspoon 
      grated or ground nutmeg
    • 4   ounces 
      (1/2 cup) unsalted butter, at room temperature
    • 1   cup 
      granulated sugar
    • 2   
      large eggs
    • 1 1/2  teaspoons 
      pure vanilla extract
    • 1   cup 
      buttermilk
    • 1   cup 
      fresh blueberries, picked over, or frozen blueberries
    Directions
    1.
    Set an oven rack to the middle of the oven. Heat the oven to 350 degrees F.
    2.
    In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and work it in with your fingertips until you have a uniform, moist crumble. Cover with plastic wrap.
    3.
    Butter and flour 12 regular (1/2-cup) or 6 large (1-cup) muffin tins or line them with paper liners. In a small bowl, sift together both flours, the baking soda, baking powder, salt, cinnamon, and nutmeg. Using a hand mixer or stand mixer fitted with the paddle, cream the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl and beat in the vanilla. On low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Gently fold in the berries by hand. Spoon the batter into the muffin cups to almost full.
    4.
    Scatter a generous amount of the crumble over the batter in each muffin cup (there may be some leftover).
    5.
    Bake until the tops are golden and spring back when touched lightly and a wooden skewer inserted in the center comes out clean, 20 to 25 minutes for regular muffins, 30 to 35 minutes for large. Cool in the pan for 5 minutes and then turn out onto a rack. Serve warm (slathered with butter if you like) or at room temperature.
    Add Your Review
     Articles
    Make-Ahead Breakfast: Blueberry-Maple Bran Muffins
    ... and delicious. I much prefer a crumbly fruit-flecked scone to an oily, heavy muffin any day of the week, so when... the recipe for Blueberry-Maple Bran Muffins here....'m excited to share my take on this recipe for Maple Bran Muffins with you. click here for our maple bran... read more...
    Make-Ahead Breakfast: Blueberry Baked Oatmeal Muffins
    ... baked oatmeal recipe I made a few changes to personalize the muffins and to make the recipe a little... added 1 teaspoon vanilla. 3. I used 1 1/2 cups fresh blueberries and 1/2 cup shredded coconut. I mixed... that they set up and served them with plain yogurt, honey, and coffee. These oatmeal muffins are gluten free... read more...
    Blueberry Ricotta Pancakes with Blueberry Syrup
    ... versions. I had that same visceral response when eating these blueberry-ricotta pancakes: So pillowy... spiked with jammy blueberries that burst in each bite. I added a little lemon zest because I always reach... for citrus when cooking with berries. Click here for our blueberry-ricotta pancakes recipe Another component... read more...
    how tos

    shop our favorite products