Blueberry Crumb Muffins

Blueberry Crumb Muffins is a muffin recipe built around Flavorless vegetable oil spray, baking powder and salt. Plan on 12 Muffins and about 45 minutes.

• Yield 12 Muffins
• Ready in 45 minutes
• Prep 15 minutes
• Cook 30 minutes

Ingredients

Muffin

• Flavorless vegetable oil spray
• 2 cups ( 284 g ) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup ( 113 g ) unsalted butter, softened
• 1 cup ( 212 g ) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup milk
• 2 ½ cups fresh or frozen blueberries

Crumb topping

• 6 tablespoons ( 85 g ) unsalted butter
• ¼ cup ( 53 g ) granulated sugar
• ¼ cup ( 53 g ) packed dark brown sugar
• ¾ teaspoon ground cinnamon
• Pinch of salt
• 1 ½ cups ( 213 g ) all-purpose flour

Instructions

1. Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe).
2. In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
3. Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
4. Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.