My Recipe Box

Blueberry Muffins with Cinnamon Crumble

RATE IT

Yields 12 regular-size or 6 large muffins.

  • To learn more, read:
    Blueberry Desserts
  • by from Fine Cooking
    Issue 51

For the cinnamon crumble:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • Scant 1/2 tsp. ground cinnamon
  • 2 ounces (1/4 cup) cold unsalted butter, cut into small pieces
For the muffins:
  • Butter and flour for the muffin tins, or paper muffin liners
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 2 oz. (1/2 cup) cake flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. grated or ground nutmeg
  • 4 oz. (1/2 cup) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/2 tsp. pure vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh blueberries, picked over, or frozen blueberries

Set an oven rack to the middle of the oven. Heat the oven to 350°F.

Make the crumble: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and work it in with your fingertips until you have a uniform, moist crumble. Cover with plastic wrap.

Make the muffins: Butter and flour 12 regular (1/2-cup) or 6 large (1-cup) muffin tins or line them with paper liners. In a small bowl, sift together both flours, the baking soda, baking powder, salt, cinnamon, and nutmeg. Using a hand mixer or stand mixer fitted with the paddle, cream the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl and beat in the vanilla. On low speed, add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Gently fold in the berries by hand. Spoon the batter into the muffin cups to almost full.

Scatter a generous amount of the crumble over the batter in each muffin cup (there may be some leftover).

Bake until the tops are golden and spring back when touched lightly and a wooden skewer inserted in the center comes out clean, 20 to 25 minutes for regular muffins, 30 to 35 minutes for large. Cool in the pan for 5 minutes and then turn out onto a rack. Serve warm (slathered with butter if you like) or at room temperature.

nutrition information (per serving):
Size : per regular-sized muffin; Calories (kcal): 310; Fat (g): fat g 13; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 8; Protein (g): protein g 5; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 44; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 260; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 1;

Photo: Scott Phillips

This is my go to recipe for blueberry muffins. If using frozen berries, take about two tablespoons of flour and coat the berries before mixing into the batter. This keeps the batter from turning blue. I have made this recipe many times and only had one failure-but I think it was because I did not follow the instructions with the order of adding ingredients. Good recipe, consistent results if you follow the recipe.

These are very delicious. I didn't bother with the crumble and used 3/4 of a cup of sugar. Hint - use paper muffin cups as the blueberries can be a bit runny.

I was hoping for a delicious crumble to place on top of my muffins and instead I got this buttery glob of flavorless flour paste that was very unappetizing. I got on here and created this account just so I could express my disgust.

These muffins came out amazing! Taste and texture was well balanced. I did add a dash of all spice to the spice mix. You can also use a dash of cardamom seeds, but make sure they are ground. In addition, I used 3/4 cup whole wheat flour and 3/4 cup unbleached all purpose flour for the 1 ½ cups all purpose flour. For those who had problems with the consistency of the muffins try weighing out the dry ingredients with a kitchen scale, (you will have measurements that are more accurate). The cake flour is also important. If you do not have this here is a quick substitute: ¾ cup sifted all purpose flour and two tablespoons of cornstarch.

I made these gluten and dairy free substituting buttermilk with soy, the butter with soy butter and the flour a GF blend with 1 c to 1 tsp xanthum gum ratio...turned out BEAUTIFULLY! Super moist, not too sweet, and looked just like the photo. Such satisfaction.

Am I missing something here? I weighed the flours but these muffins came out much too moist, as if there was not enough flour - they were very good but looked terrible. Maybe because I used frozen blueberries - I'll try them again and measure with cups & add flour to frozen blueberries.

I'm not a great baker but this recipe rocks. I made them and took some to the office where everyone went crazy for them. The buttermilk adds a nice light texture and I bet you can't eat just one!

One of the best blueberry muffin recipes I've made.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More