crumb topped muffins

These tender Blueberry Crumb Muffins are topped with a Brown Sugar Almond  Crumb that make them irresistible. Loaded with blueberries and crumbs, they are easily e one of the best muffins you&#039;ll ever make.

Blueberry Crumb Muffins

cake flour (180 grams)

dark brown sugar (130 grams)

unsalted butter, cold (114 grams or 1 stick)

almond paste (85 grams)

salt

unsalted butter,

sugar (200 grams)

eggs

baking powder

cardamom, optional

vailla extract

all-purpose flour* (180 grams)

white whole wheat flour** (60 grams)

blueberries, frozen preferred

flour

Place the dry ingredients in the processor bowl and pulse several times to mix.

Cut the cold butter and almond paste into small pieces.  Add to the processor bowl and pulse to form large crumbs starting with long pulses and then short as the crumbs come together.  Do not over process or a paste will form.  Refrigerate while preparing the muffins.  These can also be made days in advance and refrigerated or stored in the freezer.

Brown Sugar Almond Crumble

Preheat the oven to 350°F.  Line the muffin tins with paper liners.  The tins can be sprayed with a non-stick baking release also, but the liners do a better job of keeping the crumbs in place. Set aside.

Place the butter, sugar, and vanilla  in the bowl of a mixer.  Beat until well combined.

Add the eggs, one at a time, beating until completely incorporated.  After the second egg is added the mixture will probably curdle.  Scape well after each addition.  The next step will take care of that.

Whisk the flours, baking powder, and salt together.

Add the flour and milk alternately on low speed, starting and ending with the flour. Three additions of flour and 2 of milk work well here.

Remove the bowl from the mixer and fold the frozen blueberries into the batter.  Use immediately.  The batter will be stiff from the frozen blueberries.

Fill the Texas muffin cups: Use a #8 disher/scooper or about 1/2 cup for each muffin. They should be about 3/4 full.

Generously top with the Brown Sugar Almond Crumbs, pressing them into the batter.  There will probably be left over crumbs.  Freeze them for another use.

Bake about 35 to 38 minutes for the Texas muffin cups or until a tester comes out cleanly.

Hi Helen,

I gave this a 5 star even though I did not make them yet. Yes a no-no. 
BUT I know they will be great. You had me at "crumb" in the title. Anything with crumbs has my name on it. And I am still working on using a large bag of wild Maine blueberries that I have in the freezer. Those tiny berries are so good and sweet. 
Thanks for all you do, your messages are always interesting and have helpful hints. 
Hope all is well with you and yours xo

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Blueberry Crumb Muffins

Top 1 crumb topped muffins recipes from across the web

The most viewed crumb topped muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Blueberry Crumb Muffins

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