BLUEBERRY CRUMBLE MUFFINES


I hope everyone had a great weekend! Mine was full of bathroom renovating. I actually took Thursday and Friday off from work so that I could help Tyler with tiling the tub surround. That took forever! Although I will say, we have gotten a heck of a lot better with our tiling skills.  After 3 different tiling projects we have learned a lot from our mistakes.  Looking at the tile I don’t see any imperfections or have any leaning tiles or grout lines of different sizes.  Everything looks like a professional did it. Anyways, I plan on sharing the whole bathroom renovation project in a different post at a later date when we’re closer to being done. We still have quite a bit of work with the walls and getting the board and batten up, sanding, painting, etc.

Saturday morning, after we had finished the tile the night before, I wanted to have a nice breakfast in the morning. I had a ton of blueberries that were going to go bad if I didn't use them soon so blueberry muffins it was.  They were so delicious! 

Ingredients

Muffins
cups all purpose flour
½ cup brown sugar
2 tsp baking powder
1 tsp cinnamon
¼ tsp baking soda
¼ tsp salt
¾ cup milk
melted butter
1 tsp vanilla
2 eggs
cups blueberries


Crumble Topping
cup granulated sugar
cup brown sugar

1 tsp cinnamon
¼ tsp salt
½ cup unsalted butter semi-melted

cups all purpose flour

Instructions

  • Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray. Set aside.
  • To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in semi-melted butter then add flour. Set aside. 
  • To make the muffins, in a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.
  • In a separate medium bowl, whisk together milk, melted butter, vanilla and eggs. Pour mixture over the dry ingredients and stir using a rubber spatula until just incorporate, being careful not to overmix. Add the blueberries and gently mix to combine.
  • Scoop the batter evenly into the prepared muffin tins about 3/4 of the way full. Top with reserved crumb topping, using your fingers to gently press the crumbs into the batter to help it stay in place while baking. 
  • Bake muffins in preheated oven for 15 -20 minutes
  • Remove from oven and allow to cool in muffin tin for 10 minutes then remove from pan and cool completely on wire rack.
Recipe from What Molly Made 

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