Ingredients for Crumb Top Blueberry Muffins
- All Purpose Flour
- Granulated Sugar
- Light Brown Sugar
- Ground Cinnamon
- Ground Mace
- Unsalted Butter
- Baking Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Orange, Zest Of
- 2 large eggs
- Vanilla Extract
- 1 cup buttermilk
- 2 cups fresh blueberries
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How to Make Crumb Top Blueberry Muffins
- Preheat oven to 375°F (190°C).
- Prepare a 12-cup muffin tin. Grease 10 cups and fill the remaining 2 cups with water to prevent warping during baking.
- **Make the Crumb Topping:** In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground mace.
- Cut in 1/4 cup (1/2 stick) cold unsalted butter using a pastry blender or two knives until the mixture resembles coarse crumbs.
- **Make the Muffins:** In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 tablespoon orange zest.
- In a separate bowl, whisk together 2 large eggs, 1/4 cup melted unsalted butter, 1 teaspoon vanilla extract, and 1 cup buttermilk.
- Gently stir the wet ingredients into the dry ingredients just until combined. The batter should be slightly lumpy.
- Fold in 2 cups fresh blueberries until evenly distributed.
- Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Sprinkle each muffin generously with the crumb topping.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the muffins are golden brown and springy to the touch.
- Let the muffins cool in the tin for 5 minutes before removing them with a small metal spatula.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
76g
Fat
27g
Carbs
13g
