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#Blueberry muffin recipe with crumb topping how to
#Blueberry muffin recipe with crumb topping free

#Blueberry muffin recipe with crumb topping free

Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

#Blueberry muffin recipe with crumb topping how to

(But they taste so good when they're warm!) How to Make Moist Blueberry Muffins from Scratch First, mix the flour, brown sugar, salt, and baking powder together.

Let the muffins cool in the pan for about 10 minutes.

Bake for about 30 minutes, until lightly golden.

Sprinkle the turbinado sugar evenly on top of the muffins, or scatter the crumb topping over the tops of each muffin.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here).

Add the blueberries to the batter and fold gently with a spatula until evenly distributed.

Gradually add the flour mixture, alternating with the milk, beating on low speed to combine.

The batter may look a little grainy and that's ok.

Beat in the vanilla and almond extracts.

Add the eggs, one at a time, scraping down the sides of the bowl and beating well after each addition.

In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes.

Whisk together the flour, baking powder and salt.

Grease muffin cups or line with muffin liners.

Preheat oven to 375 degrees F and place oven rack in the middle position.

Add flour, and stir until the flour is combined.

In a medium bowl, combine sugars, cinnamon, salt and melted butter.

Combine the flour, sugar, salt and baking powder in a large bowl.

Line a muffin pan with cupcake liners, or grease them with some non-stick cooking spray. Thanks to everyone who participated and left comments on both the blog and my Instagram page.Ĭlick here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more) Preheat your oven to 400 degrees F (200 degrees C). If you like, you can slather these with butter while they’re warm for even more deliciousness (my husband is a butter fiend), but honestly, they’re so good even without a pat of butter, you’ll be tempted to eat more than you should.Ĭongratulations to the winner of the giveaway of wonderful products from Limone Market from my last post: Frank from “Memorie di Angelina,” chosen by a computer random number generator. So go get some blueberries while they’re still in season, and make these muffins. The basic recipe is from a website called “Once Upon A Chef” and for once, the batter filled all twelve muffin cups, something that rarely happens with so many muffin recipes. In a large glass measuring cup or another bowl, whisk together milk, applesauce, vegetable oil, eggs and vanilla. In a large bowl, combine flour, oats, sugars, baking powder, baking soda and salt.

For all these reasons, you have to make these muffins. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray set aside. Or maybe it’s because I added a crumb topping to the recipe that’s so irresistible I plan to double it next time I bake it. Maybe it’s because of the addition of almond extract, or maybe it’s because they use butter instead of oil. I’ve made many blueberry muffins in my day, but I have to say, these are the best I’ve ever eaten, hands down.