Mini Blueberry Crumble Muffins
I oftentimes find it difficult to come up with a "name" for a recipe that I actually come up with. I want to avoid the cheese, obvious names, but I absolutely love the cheesy and the obvious names. I was bailed out of that task when I was featured on The Feed Feed's muffin page.
There's nothing like a surprise message in your Instagram inbox to light a fire under you that gets you commence to posting. Did that make sense? I hope you notice the hurry in this posting as I'm managing #TheTeenager as he prepares to travel for a mini college tour disguised as Spring Break with his uncle and making a batch of something nice and spicy that will be featured on another post AND juggling the many projects I'm working in my Freelance Life. Phew!
Try your hand at these SUPER easy blueberry muffins! I made minis in addition to the one dozen full sized muffins because I'd trick myself into believing I was on a diet. Needless to say, that did not prove fruitful (see what I did there?)
The first time I made these, blueberries were in season and perfectly sweet, but I am sure you can substitute frozen berries (don't thaw!) or another seasonal berry of your choice!
- 1 cup unbleached AP flour (I prefer King Arthur)
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- 1 3/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large organic eggs
- 1/2 cup canola oil
- 3/4 cup 2% milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- Preheat the oven to 375°.
- Line 12 regular sized muffin cups with paper liners or spray muffin pans with cooking spray. I actually made my own muffin liners by using 5x5 sheets of parchment paper weighed down by soup cans to mold them. For the minis, I simply sprayed the pan because I am not THAT patient.
- For your topping --- Combine your flour with the brown sugar, granulated sugar, baking powder, and salt. After adding the melted butter, gently stir with a spoon until you mixture forms pea-sized clumps.
- In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, combine the sugar with your wet ingredients (eggs and canola oil). Using a handheld mixer set to low, mix until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth.
- STIR in the blueberries. May I suggest a wooden or silicone spoon to avoid breaking your berries.
- Spoon the batter into the 12 cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden.
- Let the blueberry muffins cool in the pan for 10 minutes before serving.