This is one of my favourite muffin recipes that I adapted from an Everyday Food recipe. I love the lightness of these coffee cake style muffins, with their delicious crunchy crumble on top. They are a family favourite of ours and absolutely the perfect accompaniment to a big cup of coffee.
For the crumble topping:
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup light brown sugar
- 1/2 cup of all-purpose flour
- 1/8 tsp of ground cinnamon
For the muffins:
- 1/4 cup of your preferred margarine or unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 cups of all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher (coarse) salt
- 3/4 cup 1% buttermilk
- 3/4 cup frozen wild blueberries
- Begin by making crumble, by combining the butter, brown sugar, flour and cinnamon with a clean hand or two knives in a small bowl (or pulse in a mini food processor) to make a fine crumble. Place in the fridge to stay cold while you make the muffins.
- Line a regular 12 cup muffin tin with paper liners and pre-heat the oven to 350 degrees.
- In a large bowl cream margarine (or butter) and sugar until light and fluffy. Add the 2 eggs and combine well.
- In another large bowl whisk together the flours, baking powder, baking soda and salt.
- Add flour mixture into the egg mixture, alternating with the buttermilk in three additions. Combine gently, do not overmix.
- Fold in the blueberries.
- Using a large cookie scoop divide batter evenly into the 12 paper liners.
- Divide crumble evenly over the 12 muffins.
- Bake for 20-25 minutes until lightly golden and a toothpick comes out clean.