Crumbly Blueberry Muffins

By MaryLou Kolonyi

Fresh blueberries are still plentiful, so you may want to try this recipe, given to me by AnnMarie Toth. Though AnnMarie uses only fresh blueberries for this recipe, frozen can be substituted. Baking seems to be a skill, at which AnnMarie both enjoys and excels. She has been baking these little beauties for quite some time and her family raves about them. They are delectable!!! (That means “highly pleasing” in case you are wondering!) Go ahead, try them and “please” your family!

Crumbly Blueberry Muffins

Crumble Topping
1/2 c all purpose flour
1 t cinnamon
1/2 c light brown sugar (firmly packed)
1/4 c butter (slightly softened)

2 c plus 1 T all purpose flour
2/3 c sugar
1 1/8 t baking powder
1 1/8 t baking soda
1/2 t cinnamon
1/4 t salt
1 large egg
1 cup buttermilk
1 t vanilla extract
6 T (3/4 stick) butter (melted)
sprinkle of nutmeg
1 t lemon juice (fresh)
1 1/2 c fresh blueberries (can use frozen)

To make crumble topping, in a medium bowl, stir together flour, cinnamon and brown sugar. Add butter, stirring and mashing with a fork until topping is crumbly. Set aside.

Preheat oven to 350 degrees.  Prepare a regular muffin tin, by greasing it, or line it with paper liners.  If using fresh blueberries, rinse and let them dry. In a small bowl, toss the fresh or frozen berries with 1 Tablespoon of flour. (Anne uses only fresh blueberries)  In a large bowl, stir together 2 cups of flour, sugar, baking powder, baking soda, salt and a sprinkle of nutmeg.  In another bowl, whisk  the egg and add the buttermilk until combined. Add and whisk in the vanilla extract, lemon juice and melted butter.  Combine wet and dry ingredients. Gently fold in the blueberries.  Divide batter into 12 muffin cups. Evenly divide the crumb mixture atop the batter, about 2 T. mixture per muffin.

Bake the muffins 20-25 minutes.  Cool in the pan for 10 minutes, then carefully turn onto the rack to completely cool.  Can be served warm or completely cooled. These muffins freeze beautifully!  Yields 12 regular size muffins or 6 large muffins.

Hint- I did not have buttermilk on hand, so I soured milk by putting 1 T vinegar into a 1 cup measure, and adding milk to equal 1 cup.



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