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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Yes they are called muffins, but more like little bluberry cakes. Dense, moist and very rich with a crunchy sugary topping. I always double my muffin recipes. This one I did, but did not double the crumb topping. I think it makes plenty. Enjoy! Ingredients:
4 cups flour |
4 teaspoons baking powder |
1 teaspoon salt |
1 cup unsalted butter |
2 cups sugar |
4 large eggs |
2 teaspoons pure vanilla extract |
1 cup milk |
2 -3 cups blueberries (fresh or frozen) |
6 tablespoons unsalted butter |
1/4 cup sugar |
1/4 cup packed dark brown sugar |
3/4 teaspoon cinnamon |
1 pinch salt |
1 1/2 cups flour |
Directions:
1. Preheat oven to 375.
2. Spray 2 12-cup muffin tins with vegetable spray or line with paper liners.
3. In a mixing bowl, mix together the flour, baking powder, and salt and mix well.
4. In a bowl with an electric mixer fitted with the paddle attachment and set on medium high speed, beat the butter and sugar for 4 to 5 minutes, or until light and fluffy.
5. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
6. Add the milk, alternating with dry ingredients, in 2 or 3 additions. Do not overmix.
7. Fold in the blueberries using a spatula.
8. To make crumb topping, in a bowl with an electric mixture fitted with paddle attachment, combine the butter, sugar, brown sugar, cinnamon, salt and flour and mix on medium speed until crumbly.
9. Spoon the batter into the prepared muffin tin.
10. Top each with a generous tablespoon of crumb topping.
11. Bake for 30 minutes or until golden brown and a toothpick inserted comes out clean.
12. Let the muffins cool slightly in the muffin tins and set on wire rack before removing.
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