Blueberry Crumb Muffins

By msippigrl

The BEST crumb top muffins ever! Delicious for breakfast with fresh, hot coffee.

Ingredients

• 2 extra-large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 3 cups all purpose flour
• 1 cup sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt, optional
• 1/2 cup (1 stick) cold salted butter, cut into small cubes
• 2 cups (one dry pint) fresh blueberries
• 1 teaspoon grated lemon zest
• 2 tablespoons salted butter

Details

Servings 17

Preparation

Step 1

Position an oven rack in the center of oven, then preheat to 350° F.

Line 16-18 muffin cups with paper liners, or lightly butter the muffin cups or spray them with a cooking spray.

In a small bowl, whisk the eggs; then whisk in the milk and vanilla extract. Set aside.

In a large mixing bowl, whisk the flour with the sugar, baking powder, and salt. Cut the cubed butter into the flour mixture using a pastry blender, two knives, or your fingertips. (The mixture should look like coarse crumbs.) Remove ONE cup of the mixture in a separate bowl for the topping and set aside.

To the remaining crumb mixture, gently fold in the lemon zest and blueberries. Drizzle the milk and egg mixture over and through the flour mixture while stirring, just until it's combined. (Do not over mix or the muffins will be tough.) Fill each muffin cup 3/4 full with batter.

Crumb Topping:

Melt the remaining 2 tablespoons butter; drizzle it into the reserved cup of crumb mixture and gently stir with a fork until it looks like small peas. Spoon about 1 tablespoon of the mixture on top of each muffin.

Bake the muffins for 20 - 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove muffins from pan to a wire rack to cool completely.