I love muffins and in particular blueberry ones. This recipe is an indulgence for when you want to surprise someone with a great breakfast. The beauty of it is that excess can be frozen to pull out whenever you need a lunchbox treat or on a hurried morning. You can use fresh or frozen. I am using up items in my freezer from last summer, so I grabbed frozen ones and there is no need to thaw. It might seem like alot of butter, but the rich, delicious result is worth it!
Blueberry Crumble Muffins
Yield: 12 muffins
4 cups all-purpose flour, divided
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
14 tablespoons unsalted butter, softened & divided
1-1/2 cups brown sugar
2 teaspoons pure vanilla extract
1-1/4 cups buttermilk
3 cups fresh or frozen blueberries
1/ 2 cup granulated sugar
1/ 2 teaspoon ground cinnamon
Preheat the oven to 350°F. Grease muffin cups or if using paper liners, place in the cups and mist with cooking spray. Set aside. Sift together 3-1/2 cups of the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside. In a separate bowl, cream 10 tablespoons of the butter and brown sugar until light and fluffy. Add the eggs, extract, and buttermilk, mixing well. Gradually add the flour mixture, beating until just combined. Gently fold in the blueberries. Use an ice cream scoop to divide the batter among the muffin cups. Place the tin on a baking sheet to catch any drips.
In a small bowl, melt the remaining butter in the microwave on low power for 10 seconds. Add the remaining flour, granulated sugar and cinnamon. Stir well to combine. Evenly top the muffins with the crumble mixture. Bake 30 to 40 minutes. Muffins are done when they are golden brown and springy to the tough. Cool in the pan 5 minutes then remove and cool on a wire rack.