Jumbo Blueberry Crumb Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Blueberries

• Refrigerated

  • 1 Egg plus, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/3 cup Brown sugar, light packed
  • 1 tsp Cinnamon, ground
  • 3 7/8 cup Flour
  • 1 1/2 cup Granulated sugar
  • 1/4 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Dairy

  • 12 tbsp Butter, unsalted
  • 1/3 cup Sour cream, full-fat
  • 3/4 cup Whole milk

Found on bakerbynature.com

Description

Directions

• For the Crumb Topping:
• In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
• For the Jumbo Blueberry Muffins:
• Preheat oven to 400 degrees (F). Spray a 6 mold jumbo muffin tin with non-stick spray; set aside.
• In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
• In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes. Dont skimp on time here!
• Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside for a moment. In a spouted bowl or measuring cup add the milk and sour cream; whisk well to combine; set aside. In a separate bowl combine add the blueberries and remaining flour; toss to completely coat the berries in the flour.
• With the mixer speed to low; alternate adding the flour mixture and the sour cream/milk mixture, beginning and ending with flour. Be sure not to over mix here. With the mixer turned off, add in the blueberries and any excess flour; use a spatula to gently fold the berries into the batter until incorporated.
• Divide the batter evenly among prepared muffin tins. Top each muffin cup with about 3 tablespoons of crumb topping.
• Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.

Nutrition