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Blueberry Crumble Muffin Tops

  • Dec 29, 2017
For Batter
  • ¾ stick (6 tablespoons) unsalted butter
  • 1/3 cup whole milk
  • 1 whole large egg + 1 large yoke
  • 1 teaspoon vanilla
  • 1 ½ cup all-purpose flour
  • ¾ cup sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 2 cups fresh blueberries
For Crumb Topping
  • 3 tablespoons cold, unsalted butter cut into bits
  • ½ cup all-purpose flour
  • 4 tablespoons sugar
  • Preheat oven to 375° F
  • Melt butter in a small saucepan over moderately low heat - When butter is melted, remove from heat and whisk in milk, whole egg, yolk and vanilla until combined well
  • Whisk together flour, sugar, baking powder and salt in a bowl
  • Add milk mixture to the bowl of dry ingredients and stir until just combined
  • Gently but thoroughly fold in the blueberries
  • Divide batter among 12 Ruffled Baking Cups spreading evenly
    (Hint: Use a cookie sheet for easy transport in and out of the oven)
  • In a small bowl combine all topping ingredients with your fingertips until crumbly, then sprinkle over batter, gently tapping into the top of batter
  • Bake until golden and a wooden pick or skewer inserted into center of muffin comes out clean, 16-19 minutes
  • Cool on rack for 15 minutes then serve warm or at room temperature