Blueberry Muffins with Crumb Topping
I got the basic muffin recipe from Food & Wine HERE, and it’s pretty much the best blueberry muffin recipe (and easiest) I’ve made.
Tender and light in the middle and topped with a crumb topping. I decided to add some Bob’s Red Mill Apple Blueberry Granola.
I love the new resealable bag that Bob made-had been requesting it for years! I simply added a handful to the crumb topping in the recipe, and it really added a nice crunch and taste to the topping. I always fill my muffin tins more than halfway through to make them bake up and pour over the top-can’t stand muffins that rise only to the top and are flat and small. These end up looking more like the bakery type.
Be sure and spray the top of the tin too to account for the spilloever and place the muffin tin on a baking sheet just in case. This recipe, however, will make 12 perfect-sized muffins.
The recipe calls for baking at 375 degrees for 30 minutes and making 18 muffins. I only make 12 regular muffins because they are larger than usual the way I prefer them, and I only bake for 25 minutes because I can’t handle a dry or soon-to-be dry muffin but instead prefer a light, tender and moist muffin barely golden on the outside. Even at 25 minutes, be sure and test for doneness with a toothpick and make sure it comes out clean. They’ll continue cooking in the pan when removed from the oven.
Gently take them out after cooling 5 minutes in the pan. Then pour a big glass of milk. Trust me on this.
- 1 3/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup milk
- 1 teaspoon pure vanilla extract (I was out and used maple syrup)
- 1 1/2 cups fresh blueberries (I only had 1 cup and it was enough)
- CRUMB TOPPING
- 1 cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 6 tablespoons unsalted butter, melted
- appx. 1/2 cup Bob's Red Mill Apple Blueberry Granola
- Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
- In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder, salt and granola. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
- In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed 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.
- Spoon the batter into 18 of the 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 and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
- Once cooled, the blueberry muffins can be kept overnight in an airtight container.