Old Fashioned Blueberry Crumb Muffins
My girls love muffins, but as with most things, they never agree on the same kind. That’s where this blueberry muffin comes in handy, inspiring a temporary truce. With just the right ratio of crumb to muffin to blueberries, the only arguments are over who gets to eat the last one. Make Ahead: Once baked, let muffins cool completely. Wrap them individually in plastic film, and store in a tightly sealed ziptop bag. Take muffins out the night before you plan to eat them, and let them thaw in the fridge overnight. Make It Your Own: This is basically my master recipe for muffins, the fruit changing with the seasons. Raspberries, blackberries, and diced peaches are a few of my other favorites. You can also play around with the spice in the crumb topping. Swap out the cinnamon for allspice, cloves, or ground ginger.
- For the Crumb Topping:
- ¾ cup (115 grams) whole wheat pastry flour
- 3 tablespoons (40 grams) granulated sugar
- 3 tablespoons (40 grams) brown sugar, light or dark is fine
- ½ teaspoon (2 grams) sea salt
- As much cinnamon as you like (I err on the side of a generous pinch)
- 6 tablespoons (84 grams) butter, melted
- For the muffin batter:
- 1¾ cups (262 grams) flour
- ⅓ cup (70 grams) granulated sugar
- ½ teapsoon (2 grams) sea salt
- 15 grams baking powder
- 2 large eggs
- 4 tablespoons (56 grams) butter, melted
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (237 ml) wel-shaken buttermilk
- 1 cup (127 grams) frozen wild blueberries
- Preheat the oven to 400ºF (200ºC). Line a 12-cup muffin tin with paper liners.
- To make the crumb topping: add the flour, sugars, salt, and cinnamon to a deep bowl; whisk to combine. Using a fork, stir in the melted butter, making sure there are no dry bits of flour; set aside.
- To make the batter: add the flour, sugar, salt, and baking powder to a clean deep bowl. In a small bowl or large measuring cup, combine the buttermilk, egg, and melted butter. Beat with a fork.
- Pour the buttermilk mixture over the flour mixture. Stir with a fork until just combined. Using a rubber spatula, fold in the berries.
- Evenly spoon into the prepared muffin tin. Evenly sprinkle the crumb topping onto the muffins, pressing it in gently so it sticks.
- Bake until a deep golden brown, 25 to 30 minutes. Remove from the oven. Set the tray on a wire rack, and allow muffins to cool at least 10 minutes before serving.