Blueberry Crumb Muffins

Blueberry Crumb Muffins

A great way to end an early Sunday morning hockey game?  Bring a couple of dozen Blueberry Crumb Muffins, of course!  Thanks Bake or Break for the fantastic recipe:

For the crumb:
• 3/4 cup all-purpose flour
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon vanilla extract
• pinch of salt 

 

For the muffins:
• 2 & 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• pinch of salt
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional)
• 1/2 cup unsalted butter, melted
• 3/4 to 1 cup blueberries

Instructions

Using a fork, mix all crumb ingredients together until well-combined. Set aside. 

Preheat oven to 400°. For crisper edges, grease a standard muffin pan. For softer edges, use liners in each cup instead. 

Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.

In a large bowl, lightly beat eggs. Stir in buttermilk. Add both sugars and mix until combined. Stir in vanilla and lemon zest. Stir in melted butter. Add flour mixture in 2-3 portions. Mix until there are still streaks of flour remaining. Stir in blueberries, mixing just until combined.

Scoop about 1/4 cup of batter into each cup of prepared pan. This should fill each cup almost to the top. Sprinkle tops of each muffin with crumb mixture. 

Bake for 14-16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack.