Recipe: Blueberry Crumb Muffins

This recipe was originally for Blueberry Crumb Cake from the Barefoot Contessa…. I love crumb muffins, cake, pie …. you name it… you put a crumb topping on it and chances are I’ll love it…. and while I like crumb cake… I wanted to make muffins… so I simply made the recipe into muffins instead of cake.

I must tell you it took two tries to get this recipe into muffins. The cake is extremely light and fluffy… which, believe me, is not a bad thing…. EXCEPT… it can make getting the muffins out of the pan all but impossible. Oh.. I got them out alright… but they ended up the weirdest shapes you ever want to see… but they tasted delicious.

You absolutely MUST use cupcake liners when making these…otherwise you can’t get them out of the pan without falling apart. Trust me on this one.

TIPS:

This cake recipe will rise … a lot. So when filling the muffin cups… only fill to ½ full… not the usual 2/3 full or your cup runnith over.

I coated my blueberries in a little flour.... this helps make the blueberries not sink too much to the bottom. The Barefoot Contessa doesn't do this step...

And for the record… I love her crumb topping…. I use it for recipes as well. It’s a recipe worth keeping.

Her recipe calls for extra large eggs… I had only large eggs and the recipe worked fine. This recipe rates 5 stars out of 5…. a wonderful recipe!

Enjoy!

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Recipe: Blueberry Crumb Muffins

All you need:

For the Crumb Topping:

¼ cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ pound (1 stick) unsalted butter, melted
1 1/3 cups flour

For the muffin:

6 tablespoons (3/4 stick)unsalted butter, at room temperature
¾ cup granulated sugar
2 extra-large eggs, at room temperature (large eggs also work fine)
1 teaspoon vanilla
½ teaspoon lemon zest
2/3 cup sour cream
1 ¼ cups flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup fresh blueberries
1 tablespoon flour
Confectioner’s sugar for sprinkling

All you need to do:

Preheat the oven to 350 degrees F.

Line muffin tin with cupcake liners.

To make the Crumb Topping:

Combine the granulated sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter then the flour. Mix well and set aside.

To make the muffin:

In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In a small bowl combine the blueberries with 1 tablespoon to coat them. Set aside.

Cream, at high speed, the butter and sugar in a mixing bowl and beat with the paddle attachment for about 4-5 minutes until light.

Reduce the speed to low and add the eggs, 1 at a time.

Add the vanilla and continue beating at low speed.

Add the lemon zest and sour cream and continue beating.

Add the flour mixture while continue to beat at low speed until just combined.

Fold the blueberries in with a spatula and completely mix until the blueberries are well incorporated.

Spoon the batter into the muffin cups until half full.

Drop bits of the crumb topping over each muffin pressing them into the batter just a bit.

Then add a little more crumb topping on each.

Bake at 350 degrees F for 22 to 25 minutes or until a toothpick inserted comes out clean.

Cool for about 10 minutes then gently remove the muffins from the pan.

TIP: I use two forks to gently lift the muffins out of the pan.

Cool completely.

Sprinkle tops with confectioner’s sugar.