BEST BLUEBERRY MUFFINS
The topping on these Blueberry Muffins is an absolute essential. It puts the muffins over the top and gives the muffin a perfect crunch achieving that better than bakery style taste we are all longing for. These muffins are perfect for weekday on the run breakfasts yet fancy enough for a Mother's Day brunch.
Provided by Beth Pierce
Categories Muffins
Time 35m
Number Of Ingredients 14
Steps:
- 1. In small bowl using a fork mix brown sugar, 1/2 cup flour, butter and cinnamon. Set aside.
- 2. Preheat oven to 375 degrees. Spray 12 count muffin pan with nonstick baking spray.
- 3. In medium bowl whisk together 1 1/2 cups flour, sugar, salt and baking powder. In small bowl whisk together egg, buttermilk and oil. Stir wet mixture into dry mixture: stirring just until combined. Using a tablespoon spoon one tablespoon of batter into each muffin hole (this will help keep your blueberries from sinking to the bottom of the muffins). Fold blueberries in remaining batter. Spoon batter into the muffin holes dividing equally. Divide crumb topping that you aside equally over the top of the muffins.
- 4. Bake 20 - 25 minutes. Check after 20 minutes.
- 5. Remove muffins from tin after cooling for 5-10 minutes.
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