National Blueberry Muffin Day
Blueberry muffins are my favorite kind of muffins! And adding a crumb topping to just about anything (well, ok, maybe just desserts) instantly makes the even the best thing even better. Luckily it’s blueberry season and finding blueberries was not a problem, but I think you could easily use frozen blueberries (or any berry for that matter) as a substitute.
Blueberry Muffins with Crumb Topping
From Grace Parisi via Food & Wine
2 3/4 cups all-purpose flour, divided
3 tablespoons light brown sugar
1 cup plus 2 tablespoons granulated sugar, divided
3 1/4 teaspoon baking powder, divided
6 tablespoons unsalted butter, melted
1/2 teaspoon salt
2 large eggs
1/2 cup canola oil
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups blueberries
- Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners and set aside.
- In a medium bowl, combine 1 cup flour, brown sugar, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and a pinch of salt. Stir in the melted butter until crumbs form.
- In another medium bowl, whisk together the remaining flour, remaining baking powder, and salt. Set aside.
- In a large bowl, beat the remaining granulated sugar, eggs, and canola oil with an electric hand-held mixer at low speed until combined. Beat in the milk and vanilla extract. Add all of the flour mixture in one batch and beat at low speed until combined. Stir in the blueberries with a spoon.
- Spoon the batter into the prepared muffin tins until each is three-quarters full. Sprinkle the crumb topping on each. Bake for 30 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out with a few crumbs attached.
- Let the muffins cool in the pan on racks for 10 minutes before serving.