Blueberry Crumb Muffins
Servings 15
Ingredients
#### Muffins
- – ½ cup softened butter 113 grams
- – 1 cup sugar 200 grams
- – 2 eggs
- – 1 teaspoon vanilla extract
- – ½ teaspoon almond extract
- – 2 cups all-purpose flour 240 grams
- – 1 tablespoon baking powder 14 grams
- – ½ teaspoon salt 3 grams
- – 1 cup whole milk 240 grams
- – 1.5 pints blueberries
#### Crumb Topping
- – 1 ½ cups all-purpose flour 180 grams
- – ¾ cup firmly packed light brown sugar 150 grams
- – ½ teaspoon salt 3 grams
- – 6 tablespoons melted butter 85 grams
Instructions
#### Crumb Topping
- In a bowl, combine the flour, brown sugar, and salt.
- Pour in the melted butter and mix until large crumbs form. Set aside.
#### Muffin Instructions
- Preheat the oven to 400°F and line a muffin pan with paper liners.
- In a medium bowl, beat the softened butter with a hand mixer or stand mixer until fluffy. Slowly add the sugar and beat for 3-5 minutes until pale and fluffy. Add the vanilla extract, almond extract, and eggs one at a time, mixing until evenly combined.
- In a small bowl, mix the dry ingredients: flour, baking powder, and salt. Set aside.
- On low speed or using a spatula, alternate adding the flour mixture and milk to the butter mixture, starting and ending with the flour. Start with ⅓ of the flour mixture, then add ½ of the milk, another ⅓ of the flour, the remaining milk, and finally the last ⅓ of the flour mixture.
- Gently fold in the blueberries. Scoop the batter into 12 muffin wells.
- Top each muffin generously with the crumb topping, using the large crumbs and leaving out any excess powder.
- Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.