Breakfast Breads: Blueberry Crumb Muffins

By SharonE

Another great recipe from Clinton St. Baking Company

Ingredients

• Crumb Mix:
• 4 tbsp. unsalted butter, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla extract
• 1 cup all purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 large egg
• 1/2 cup sour cream
• 1 cup fresh or frozen (not defrosted) blueberries
• 10 tbsp. crumb mix
• 1/4 cup all purpose flour
• 1/4 cup sugar
• 1/8 tsp. cinnamon
• 2 tbsp. unsalted butter, cubed

Details

Servings 10

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly grease muffin tins or use paper muffin cups.

In an electric mixer on medium-high speed, with the paddle attachment cream together the butter, sugar and vanilla.

Sift the remaining dry ingredients together into a bowl.

Add the egg to the butter mixture and blend with spoon until combined.

Add 1/4 cup of the sour cream to the butter mixture, then half of the dry ingredients, mixing with a spoon and repeating with the remaining sour cream and then the remaining dry ingredients until the batter is combined. Be sure to end with the dry ingredients.

Fold in the blueberries until evenly mixed.

Spoon the batter into the muffin tins, leaving room on the top for the crumb mix. Top each muffin with 1 tbsp. crumb mix. Bake for 25 to 30 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

Cool for at least 10 minutes before releasing from tins.

Crumb Mix:
Mix the dry ingredients with the butter by hand until the mixture is pea-sized.

Keep the crumb mix in a cool place until you are ready to use it. The mix can be stored in the fridge for a couple of weeks.

Spoon