Print
Blueberry Buckle Muffins
- Yield: Makes 12 muffins
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
Ingredients
Crumble Topping- 1/2 cup Turbinado sugar
- 1/3 cup Flour
- 1/2 tsp Ground cinnamon
- 1/4 cup Cold butter, cut up
- 2 cups Flour, sifted
- 2 tsp Baking powder
- 1/4 tsp Salt
- 1/4 cup Unsalted butter, softened
- 3/4 cup Granulated sugar
- 1 Egg
- 2/3 cup Buttermilk
- 2 cups Fresh blueberries
Instructions
- Preheat oven to 375°F.
- Place a cupcake liner in each cup of a 12-cup muffin pan and set aside.
- For the topping, place turbinado sugar, flour, cinnamon and butter in a food processor. Pulse and process until mixture resembles coarse crumbs. Set topping aside.
- For the batter, in a medium bowl combine flour, baking powder and salt. In another bowl beat together butter and granulated sugar until creamy. Beat in egg until well-blended. Add flour mixture alternately with buttermilk, mixing well after each addition. Gently fold in blueberries.
- Spoon batter evenly into muffin cups and sprinkle with topping. Bake 35 to 38 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in pan 5 minutes. Transfer to a cooling rack and let cool completely.