BLUEBERRY CRUMB MUFFINS

By mz0926

MAKES: 18 TO 24 MUFFINS

Ingredients

• CRUMB TOPPING:
• 6 TBSP UNSALTED BUTTER, MELTED
• 1/2 CUP PACKED LIGHT BROWN SUGAR
• 1/4 tsp. SALT
• 1 CUP FLOUR
• MUFFINS:
• 2 3/4 CUPS FLOUR
• 1 CUP SUGAR
• 1/4 CUP CORNSTARCH
• 1 TBSP BAKING POWDER
• 1 tsp. SALT
• 1/2 tsp. NUTMEG
• 1 CUP BUTTERMILK
• 8 TBSP UNSALTED BUTTER
• 2 LARGE EGGS PLUS 1 LARGE EGG YOLK
• 2 CUPS BLUEBERRIES SPRINKLED WITH FLOUR (NOTE: RESERVE 1/2 CUP FOR ADDING TO MUFFINS THAT DON'T HAVE ALOT).

Preparation

Step 1

1. MAKE THE CRUMB TOPPING AND REFRIGERATE UNTIL NEEDED.

2. PREHEAT OVEN TO 400 DEGREES AND ADJUST OVEN RACK TO MIDDLE POSITION.
LINE 20 MUFFINS TINS WITH CUPCAKE PAPERS OR SPRAY MUFFIN TINS WITH
NONSTICK COOKING SPRAY.
3. WHISK FLOUR, SUGAR, CONSTARCH, BAKING POWDER, SALT AND NUTMEG
TOGETHER IN A BOWL.
4. WHISK BUTTERMILK, MELTED BUTTER, EGGS AND YOLK TOGETHER IN SEPARATE
BOWL.
5. ADD WET INGREDIENTS TO THE DRY INGREDIENTS AND STIR WITH RUBBER
SPATULA UNTIL JUST COMBINED.
6. FOLD IN THE FLOURED 1 1/2 CUPS OF BLUEBERRIES, RESERVE 1/2 CUP TO ADD
TO ANY MUFFINS THAT YOU SCOOP INTO THE MUFFIN CUPS THAT DON'T HAVE
ENOUGH.
7. TOP EACH MUFFIN WITH THE CRUMB TOPPING DIVIDING EVENLY AMONG THE
MUFFINS.
8. BAKE AT 400 DEGREES FOR 18 TO 22 MINUTES.
9. REMOVE AND COOL ON WIRE RACK.