Crumb-Topped Blueberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe. Ingredients:
4 cups king arthur unbleached all-purpose flour |
1 cup sugar |
6 teaspoons baking powder |
1/2 teaspoon salt |
1 cup cold butter |
2 eggs, lightly beaten |
1-1/3 cups milk |
2 teaspoons grated orange peel |
2 teaspoons almond extract |
1 teaspoon vanilla extract |
2 cups fresh blueberries |
topping: |
1/4 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon ground cinnamon |
2 tablespoons cold butter |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange peel and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff).
2. Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen.
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