Blueberry Crumb Muffins

I had a package of frozen blueberries in my freezer that needed to be used, so even though I have a tried and true blueberry muffin recipe that I love, I decided to search for and try a new recipe.

I ended up finding a recipe on Fake Ginger.  Not only do I love her blog, I love name.

I made only a minor tweak to the recipe, and left out the nutmeg.  I replaced it with cinnamon.

The result was a really good muffin.  A little more cakey than my other recipe, but the perfect mix of sweet muffin batter and tart blueberries.  The crumble was delicious too.

Ingredients

Crumb Topping
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter
1/3 cup packed light brown sugar
1/3 cup granulated sugar

Muffins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup milk
1 pint blueberries (fresh or frozen)

Instructions
Preheat oven to 375 F. Line muffin pans with paper liners.

To make the crumb topping:

Melt the butter in the microwave.

Add the sugar add the dry ingredients and mix with your clean hands to combine.

Set aside while you make your muffin batter

To make the muffins:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color, about 2 minutes.

Add the eggs, and beat well, stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add the flour, baking powder, salt, cinnamon, and milk, beating only until just combined.

Scrape the sides of the bowl then add the blueberries, folding them into the batter.

Fill each muffin liner about 3/4-full.

Scatter the crumb topping over the tops of the muffins.

Bake for about 20 – 22 minutes, or until the tops of the muffins feel firm and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.