Friday, March 11, 2011

Blueberry Crumb Muffins

Crumb, streusel, call it whatever you want, it's the perfect topping to many a baked good.  These muffins are from Clinton St Baking Co, and they are loaded with blueberries and topped with as much streusel as your muffin tins can handle.

I used white whole wheat flour to make them a bit healthier and more appropriate for breakfast.  I'm not one to talk, I'll eat cake and chocolate quite happily for breakfast but I have kids I'm trying to model good eating habits for here.  :)

Blueberry Crumb Muffins
adapted slightly from Clinton St Baking Co

makes about 12 standard sized muffins

1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup white whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/2 cup sour cream
1 cup frozen or fresh blueberries
10 tablespoons crumb mix (recipe follows)

Preheat oven to 350 degrees F.  Lightly grease muffin tins or use paper muffin cups.
In an electric mixer on medium-high speed, with the paddle attachment cream together the butter, sugar, and vanilla.
Sift the remaining dry ingredients together into a bowl.
Add the egg to the butter mixture and blend until combined.
Add 1/4 cup of the sour cream to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining sour cream and then the remaining dry ingredients until the batter is combined.  Be sure to end with dry ingredients.
Fold in the blueberries until evenly mixed.
Spoon batter into muffin tins, leaving room on the top for the Crumb Mix.  Top each muffin with 1 tablespoon (I used a bit more) of Crumb Mix.  Baking for 25 to 30 minutes, until a toothpick inserted int he middle of a muffin comes out clean.
Cool for at least 10 minutes for best release if you're not using paper liners.

Crumb Mix
Makes 1½ cups, enough for 2-3 batches of muffins
½ cup all-purpose flour
½ cup sugar
½ teaspoon cinnamon
½ stick of unsalted butter, cubed

Mix the dry ingredients with the butter until the mixture is pea size. Keep the crumb mix in a cool place until you're ready to use it.  The mix can be stored in the fridge for a couple of weeks.

Linked to
Sweets for a Saturday
Sweet Tooth Friday
Melt in Your Mouth Monday


  1. Blueberry muffins on their own are so good, but add some crumb and you have a real treat! Nicely done!

  2. These look delish. Love anything with blueberries. It's nice to have a jump start on your crumb topping for the next batch.


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