Blueberry Crumb Muffins

It’s that time of year again.  The time when beautiful berries bursting with flavor start showing up in force in the grocery store cases.  A few weeks ago I bought an extra container of blueberries in hopes of redeeming a previous blueberry muffin fail.  This one did the trick.

Ingredients:

For the muffins:
1/2 stick unsalted butter (room temperature)
1/2 c granulated sugar
1/2 t. almond extract
1 c all-purpose flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 large egg
1/2 cup sour cream
1 c fresh blueberries, plus more for topping the muffins

For the crumb topping:
1/4 c all-purpose flour
1/4 c sugar
1/8 t. cinnamon
2 T. unsalted butter, cubed

Directions:

For the muffins: Preheat the oven to 350 degrees. Line a cupcake liner with the paper liners of your choice.  In the bowl of your standing mixer fitted with the paddle attachment, combine the butter, sugar, and almond extract on medium-high speed until light and fluffy, about 2-3 minutes. In a large separate bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.  Reduce the mixer speed to medium-low and add the egg.  With the mixer on low speed, add 1/4 cup of the sour cream to the egg mixture. Add about half of the dry ingredients, followed by the remaining sour cream.  Add the rest of the dry ingredients and mix until thoroughly combined.  Using a rubber spatula, gently fold in the blueberries and mix until evenly incorporated.

For the crumb topping: In a small bowl, combine all of the ingredients.  Using your fingers, gently roll the ingredients between your fingers until it reaches a sand-like consistency.  (It’s ok to still have a few clumps of butter.) Divide the muffin batter evenly throughout your prepared muffin pan.  Sprinkle each muffin with about 1-2 teaspoons of the crumb topping and place a few extra fresh blueberries on top. Bake until a tester inserted into the center of each muffin comes out clean, about 25-30 minutes.

SOURCE: The Curvy Carrot

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