Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping
Blueberry Muffins with Crumb Topping
These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). In the off-season I used IQF (individually quick-frozen) fruit; there's no need to thaw.
  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 18
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
  • 1/2 teaspoon salt
  • pinch of salt
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 3/4 cups all-purpose flour
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 2 tablespoons granulated sugar
  • 3 tablespoons light brown sugar
  • 3/4 cup whole milk
  • 2 1/4 teaspoons baking powder
  • 6 tablespoons unsalted butter melted
  • 1 1/2 cups blueberries
  • Carbohydrate 19.443182331413 g
  • Cholesterol 63.4998148130916 mg
  • Fat 13.6902187318848 g
  • Fiber 0.812115762265994 g
  • Protein 4.17330030232133 g
  • Saturated Fat 4.6120273126444 g
  • Serving Size 1 1 Serving (83g)
  • Sodium 292.638287313851 mg
  • Sugar 18.631066569147 g
  • Trans Fat 0.865371474642012 g
  • Calories 216 calories

Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries. Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.

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