Crumb-Topped Blueberry Muffins
Crumb-Topped Blueberry Muffins is a hor d'oeuvre that serves 24. Watching your figure? This lacto ovo vegetarian recipe has 41 calories, 1g of protein, and 2g of fat per serving. For 23 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe is liked by 12 foodies and cooks. A mixture of flour, salt, butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 35 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 5%. Try cinnamon apple crumb-topped muffins, Crumb Topped Pumpkin Cream Cheese Muffins, and Blueberry Crumb Muffins for similar recipes.
Servings: 24
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons almond extract
6 teaspoons baking powder
2 cups fresh blueberries
2 tablespoons cold butter
2 eggs, lightly beaten
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1-1/3 cups milk
2 teaspoons grated orange peel
1/2 teaspoon salt
1/4 cup sugar
1 teaspoon vanilla extract
Equipment:
bowl
muffin liners
toothpicks
Cooking instruction summary:
Directions In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange peel and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff). Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen. Originally published as Crumb-Topped Blueberry Muffins in Taste of Home's Holiday & Celebrations CookbookAnnual 2004, p168 Nutritional Facts 1 muffin equals 219 calories, 10 g fat (6 g saturated fat), 43 mg cholesterol, 248 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the flour, sugar, baking powder and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Combine the eggs, milk, orange peel and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff).
4. Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon.
5. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin.
6. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Information:
covered percent of daily need
