buttermilk blueberry crumb muffins
The Clever Carrot recipe - Baking (Bread)
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 1+3/4 c. unbleached all purpose flour
- 2 tsp . baking powder
- 1/4 tsp . fine grain sea salt
- 1 c. blueberries
- 2 eggs
- 1/3 c. oil
- 3/4 c. sugar
- 3/4 c. buttermilk
- 1 tsp . vanilla
- 1/2 cup flour
- 3 tbsp . melted *salted* butter
- 3 tbsp . sugar
- 1 tsp . cinnamon
- 1 c. blueberries
Instructions
- 1
To make the crumb topping, add all of the ingredients to a large bowl. Mix together with your hands until you have chunky crumbs. Refrigerate until ready to use.
- 2
Preheat your oven to 375 F. Line a 12 cup muffin tin with paper cups.
- 3
In a large bowl sift together the flour, baking powder, and salt. Add the blueberries and toss gently with a spoon to coat.
- 4
In another bowl, whisk together all of the wet ingredients until thoroughly incorporated and the sugar crystals have dissolved.
- 5
Gently combine the dry and wet ingredients. Try not to break up the blueberries or over mix the batter; you will have tough muffins.
- 6
Spoon the batter into your muffin cups, about 2/3’s full. You should be able to get 10-12 muffins. Sprinkle some of the crumb topping over each muffin. Gently press 3-4 blueberries into the batter.
- 7
Bake for 15-20 minutes, or when a toothpick comes out clean (blueberry juice is ok) when inserted.
- 8
Cool for 10 minutes inside the tin. Transfer to a wire rack to finish cooling.