Saturday, April 4, 2009

Blueberry Crumb Muffins

These are probably the best muffins I've ever had, and I'm not just saying that. They were totally worth the extra effort to make them from scratch instead of using a mix. This recipe is adapted from Dorie Greenspan, and I hope you enjoy it as much as we did!

Blueberry Crumb Muffins

Crumb Topping
5 tbsp cold unsalted butter
1/4 cup sugar
1/3 cup packed brown sugar
1/3 cup flour
1/4 tsp salt
1/2 cup oatmeal

2 cups frozen blueberries, NOT thawed
1 Tb. flour
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
2/3 cup sugar
zest of 1 lemon
6 Tb. butter, room temperature
2 large eggs
1 tsp vanilla
1/2 cup milk
juice of 1/2 lemon

1. Preheat oven to 350 dcgrees. Line 20 - 24 muffin cups with papers.
2. Put all ingredients for crumb topping except oatmeal in food processor and mix until small crumbs form. (Don't overmix or the crumbs will all clump together and you'll get a big blob of butter on top of each muffin--not appetizing). Mix in oatmeal with fingers or a spoon. Place in freezer while you prepare the muffin batter.
3. Mix lemon juice and milk and set aside. Mix 1 Tb. flour with blueberries, just to coat the outside of the blueberries; set aside.
4. In the bowl of an electric mixer, mix sugar and lemon zest with the paddle attachment until well combined. Add butter and cream for about 3 minutes, until mixture is light yellow and creamy. Add eggs and vanilla and beat for 2 minutes.
5. Add one cup of flour and mix on low speed until flour is mixed in. Add milk/lemon juice mixture and blend well. Add remaining 1 cup flour and salt, cinnamon, baking powder, and baking soda. Mix on low until just combined. Do not overmix or the muffins will not rise properly.
6. Fold blueberries into batter. Mixture will be very thick.
7. Divide batter between muffin cups, filling only about 1/2 full (I got 22 muffins out of my batch). Top batter with crumb topping, evenly divided amongst muffins. Press down lightly on crumbs so they will stick to the muffin batter.
8. Bake for 20 - 25 minutes or until tops spring back when touched and tops are golden brown. Move to a wire rack and cool at least 5 minutes before serving (or you'll burn your tongue on a hot blueberry...not that I would know or anything).

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