Email to Dawn Vezina      

Jumbo Crumbly Blueberry Muffins

Source of Recipe

unknown


List of Ingredients

* Crumble Topping
* 1/2 cup all-purpose flour
* 1 teaspoon ground cinnamon
* 1/2 cup firmly packed light brown sugar
* 1/4 cup (1/2 stick) unsalted butter, slightly softened and cut
into 1/2-inch pieces
* Blueberry Muffins
* 1 cup fresh or frozen (unthawed) blueberries
* 2 cups plus 1 tablespoon all-purpose flour
* 2/3 cup granulated sugar
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 large egg
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 6 tablespoons (3/4 stick) unsalted butter, melted and cooled



Recipe

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 degrees
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.
4. 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. Add the blueberries and fold in just to distribute
evenly. Do not overmix. Evenly divide the batter among the 6 prepared
muffin cups. Evenly divide the crumble topping among the muffins,
sprinkling it on top (about 1/4 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.