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Crunchy-Topped Blueberry Muffins |
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Serves: 12 Topping1/4 cup all-purpose flour 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 3 tablespoons cold unsalted butter, cut into small pieces Muffins 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 egg, at room temperature 2/3 cup granulated sugar 6 tablespoons unsalted butter, melted and cooled 1 cup sour cream 1 teaspoon pure vanilla extract 1 cup frozen blueberries Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. Preheat the oven to 375ºF. Lightly grease 12 standard muffin cups with cooking spray or line with cupcake liners and set aside. 2. To make the topping: In a small bowl, whisk together the flour, sugar, and cinnamon until blended. Using your fingers or a pastry blender, work the butter into the flour mixture until the topping is crumbly. Set aside. 3. To make the muffins: In a large bowl, whisk together the flour, baking powder, and salt until well blended. 4. In a medium bowl, whisk together the egg and sugar until light. Whisk in the butter, then the sour cream and vanilla until blended. Pour the egg mixture over the flour mixture,stirring until just combined. Do not overbeat the sticky dough. Fold in the berries. 5. Spoon the batter into the prepared muffin tin. Top each muffin with about 1 tablespoon of the topping. 6. Bake until the muffins have risen and are lightly browned, and a toothpick inserted in the middle comes out clean, about 25 minutes. Do not overbake. Cool the muffins in the tin for 5 minutes, then transfer to a rack to cool slightly; otherwise, you could burn your mouth on the hot berries and the crust could separate from the muffin. (If you are not using liners, the curved blade of a grapefruit knife will help unmold the warm muffins.) The muffins are best eaten warm or within a few hours of baking. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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