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 (1/2 stick)
Muffin Batter:
- 2 cups sifted flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup unsalted butter, softened (1/2 stick)
- 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; 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; set aside. In a large bowl beat together butter and granulated sugar until creamy. Beat in egg; mix until well-blended. Add flour mixture alternately with buttermilk, mixing well after each addition. Gently fold in blueberries.
- Spoon batter evenly into muffin cups; 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; let cool completely.
260 calories, 8g fat, 5g saturated fat, 35mg cholesterol, 135mg sodium, 44g carbohydrate, 1g fiber, 4g protein
*cooling time extra