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Jumbo Crumbly Blueberry Muffins

Source of Recipe


From "Diner Desserts" by Tish Boyle



List of Ingredients



• -- Crumble Topping --
  
• ½ cup all-purpose flour
  
• 1 tsp ground cinnamon
  
• ½ cup firmly packed light brown sugar
  
• ¼ cup (½ stick) unsalted butter, slightly softened and cut into ½-inch pieces
  
• .
  
• -- Blueberry Muffins --
  
• 1 cup fresh (or frozen, unthawed) blueberries
  
• 2 cups plus 1 Tbsp all-purpose flour
  
• 2/3 cup granulated sugar
  
• 2 tsp baking powder
  
• ¼ tsp baking soda
  
• ½ tsp ground cinnamon
  
• ¼ tsp salt
  
• 1 large egg
  
• 1 cup buttermilk
  
• 1 tsp vanilla extract
  
• 6 Tbsp (¾ stick) unsalted butter, melted and cooled
  






Instructions



1. To make the crumble topping:
   In a medium bowl, stir together the flour, cinnamon and brown sugar. Add the butter pieces and stir and mash the mixture with a fork until the topping is crumbly. Set aside.
   
   
2. To make the blueberry muffins:
   Preheat the oven to 350° F. Generously butter six 8-ounce jumbo muffin cups. If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
   
   
3. In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center. In a medium bowl, whisk together the egg and buttermilk until combined. Whisk in the vanilla and melted butter. Pour the buttermilk mixture into the well. Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost -- but not quite -- combined.
   
   
4. Add the blueberries and fold in just to distribute evenly. Do not overmix. Evenly divide the batter among 6 prepared muffin cups. Evenly divide the crumble topping among the muffins, sprinkling it on top (about ¼ cup for each muffin).
   
   
5. Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack. Serve warm, or cool completely. Store in an airtight container at room temperature for up to 2 days.
   
   Makes 6 large muffins.