These muffins have a crunchy, crumbly topping that is amazing. They are especially good with fresh blueberries, but work with frozen, too.
Cuisine: breakfast bread
Author: Sara Borgstede
For crumb topping:
2CAll Purpose Flour
1 1/2tspbaking powder
1/2cupskim or almond milk
2cupsfresh or frozen blueberries
For optional Lemon Glaze:
Preheat oven to 350 degrees F.
Line a 12 cup muffin tin with paper liners.
Make the crumb topping by combining the melted butter, sugar, flour, oatmeal, and salt. Cut together with a pastry cutter or two fork until small chunks and crumbles form. Set aside.
Combine flour, baking powder, and salt in medium size bowl. Set aside.
Place blueberries in a small bowl and set aside. If using frozen berries, return to freezer so they don't get too juicy.
Using an electric mixer, beat softened butter for 1 minute until fluffy. Add sugar and beat for 3 minutes.
Add eggs one at a time and beat until just combined.
Add milk, lemon juice, and vanilla and mix on low until combined.
Add flour and stir by hand until just combined. DO NOT OVERMIX. Overmixing muffins results in tough, dry muffins.
Very gently stir in blueberries until just combined. Be gentle or berries will burst.
Divide mixture evenly into the 12 prepared muffin papers. Sprinkle with the crumble topping. There is a LOT of crumble topping so you will probably need to press it down onto the muffins and it will overflow a bit -- don't worry, this is worth the effort!
Bake at 350 for 22-25 minutes until light golden and a toothpick inserted in a center muffin comes out clean.
To make glaze, combine sugar and lemon juice.
Allow muffins to cool on a wire rack and if desired, drizzle with lemon glaze. (They are good both with glaze and plain.)