Blueberry Crumb Muffin

Name: Blueberry Crumb Muffin
Cuisine: American
Ingredients: Crumb Topping:; 1/2 cup all-purpose flour (about 55g); 1/8 cup brown sugar (about 30g); 1/2 teaspoon baking powder; Pinch salt; 2 1/2 tablespoons unsalted butter (about 35g); 1 egg; 1/2 cup granulated sugar (about 120g); 7 1/2 tablespoons unsalted butter (about 105g); 1/2 cup milk (about 120g); 1 1/2 teaspoons vanilla extract (about 7.5g); 2 cups all-purpose flour (about 250g); 1 teaspoon cinnamon (about 3g); 1 tablespoon baking powder (about 15g); 1 cup fresh blueberries (about 200g)

薑餅人艾可 @Happygingerbread

香港

Makes 12 muffins

薑餅人艾可 @Happygingerbread

香港

Makes 12 muffins

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Ingredients

Crumb Topping:
1/2 cupall-purpose flour (about 55g)
1/8 cupbrown sugar (about 30g)
1/2 teaspoonbaking powder
Pinchsalt
2 1/2 tablespoonsunsalted butter (about 35g)
Muffin:
1egg
1/2 cupgranulated sugar (about 120g)
7 1/2 tablespoonsunsalted butter (about 105g)
1/2 cupmilk (about 120g)
1 1/2 teaspoonsvanilla extract (about 7.5g)
2 cupsall-purpose flour (about 250g)
1 teaspooncinnamon (about 3g)
1 tablespoonbaking powder (about 15g)
1 cupfresh blueberries (about 200g)

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Steps

1

Crumb Topping: Mix the flour, brown sugar, salt, and baking powder in a bowl. Add the melted butter and stir until crumbly. Set aside. Beat the egg and add granulated sugar, then mix in the unsalted butter, milk, and vanilla extract using a whisk.
2

Add the all-purpose flour, baking powder, cinnamon, and salt to the mixture and whisk until smooth. Gently fold in the fresh blueberries!
3

Preheat the oven to 350°F (180°C). Place the muffin batter into paper liners, then top with the crumb mixture. Bake at 350°F (180°C) for 28 minutes!