Crumb-Topped Blueberry Muffins

Name: Crumb-Topped Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen
Ingredients: 4 cups all-purpose flour; 1 cup sugar; 6 teaspoons baking powder; 1/2 teaspoon salt; 1 cup cold butter; 2 large eggs, lightly beaten; 1-1/3 cups whole milk; 2 teaspoons grated orange zest; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 2 cups fresh blueberries; TOPPING:; 1/4 cup sugar; 3 tablespoons all-purpose flour; 1/4 teaspoon ground cinnamon; 2 tablespoons cold butter

Total Time Prep: 15 min. Bake: 20 min.

Yield 2 dozen

Test Kitchen Approved

For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.

Ingredients

4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter
2 large eggs, lightly beaten
1-1/3 cups whole milk
2 teaspoons grated orange zest
2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups fresh blueberries
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff).
Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts

1 each: 219 calories, 10g fat (6g saturated fat), 43mg cholesterol, 248mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 3g protein.

For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.

Recipe Creator