It seems that I'm a little behind in my postings. But, better late then never, I suppose. This recipe is totally worth the wait. I have made these muffins before, check here, but they deserve an encore. I made them this year for my Mother's day brunch along with a sandwich platter, overnight french toast bake, noodle salad along with a few other items. My mother is always happy when someone else is doing the cooking:)
These muffins are bursting with blueberries and I love a thick layer of crumb topping. The first batch I made I didn't think that there was enough topping so I doubled the topping ingredients the second time and that is reflected in the recipe below. If you like less topping like the pictures here then just cut the ingredients in half. Enjoy
recipe from here
Ingredients for muffins:
2 cups all-purpose flour
3/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup canola oil
1 cup buttermilk
1 teaspoon vanilla
1 cup fresh blueberries, I use a whole container
2 Tablespoons flour
Ingredients for the crumb topping:
4 Tablespoons butter, cold
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon cinnamon
Preheat the oven to 350F. Line a muffin tin with paper liners. I was able to make 16-17 muffins.
Begin by making the crumb topping.
In a small bowl mix the brown sugar, flour and cinnamon until well mixed. Add the butter and rub it in until the mixture resembles coarse sand.
Cover and chill until ready to use.
In a small bowl add the blueberries and 2 tablespoons of flour. Toss until the berries are evenly coated. Set aside.
In a large bowl add the flour, brown sugar, baking soda, baking powder, salt and cinnamon Whisk until the mixture is well blended. Set aside.
In a medium bowl whisk the oil, buttermilk, egg and vanilla until well mixed.
Pour the wet ingredients into the dry and fold them together. When most of the flour is moist add the blueberries and fold to incorporate evenly.
Scoop the batter evenly between the muffin cups. Top each with the crumb mixture. Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick comes out clean. Cool in the pan for about 3 minutes before turning them onto a wire rack to cool.
me and the boys
my brother, mom and me~Michelle