blueberry muffin recipe with crumb topping

Blueberry muffin recipe with crumb topping how to#

Divide the topping over the muffins.īake for about 30 minutes for the large cups (about 20 minutes if using the smaller cups), or when golden on top and a tester comes out clean. Add 1 cup of fresh blueberries to the boxed muffin batter. If the butter warms up too much, stick the bowl in the freezer for about 5 minutes. Add Fresh Blueberries to Muffin Mix Adding fresh blueberries to your boxed blueberry muffin mix will give them a big burst of flavor and color. Quickly mix the butter into the flour mixture, which will break up the butter slightly, but it should still stay cold. Grate the butter over the top of the dry ingredients. To make the topping: In a bowl, whisk together the all-purpose flour, granulated sugar, cinnamon and salt.

Blueberry muffin recipe with crumb topping how to#

Divide the batter into the prepared muffin cups. How to Make Homemade Blueberry Muffins with a Crumb Topping Mix together flour, sugar, baking powder, and salt with a pastry blender. If using frozen berries, do this in as few stirs as possible or the batter will turn purple.

Gently stir the wet into the dry ingredients only until combined. In a separate bowl, combine the melted butter, brown sugar, egg, milk, vanilla and ginger. Delicious cinnamon streusel They’re a texture lover’s dream with soft centers and a crunchy cinnamon brown sugar on top They’re not as dense as jumbo blueberry muffins and have a little more flavor from the brown sugar and butter. In a large bowl, whisk together the self-rising flour and nutmeg. Ingredients & Substitutions Blueberries: Either fresh or frozen blueberries (thawed) would work in both the muffin batter and the syrup. Be sure to bake in the center of the oven.) Prepare a 6-cup large muffin pan with 6 large paper liners, or a 12-cup regular muffin pan with 12 regular paper liners. (The higher temperature insures a crunchy top. Sift together flour, baking powder, and salt into a bowl. Line standard 12-cup muffin tins with paper liners. Make a well in the center and stir in the egg, oil, butter and buttermilk. Pour in melted butter and toss with a flexible spatula until large crumbs form. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. To make the muffins: Position an oven rack in the center of the oven and preheat to 400 degrees F. Directions Crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl.