to die fore blueberry crumb muffins

I had blueberries sitting in my freezer forever. ok one week! I do not make pies.. someday I will try.. so muffins was the plan! These made the house smell sooo good and taste unbelieveable!!

Enjoy!

BLUEBERRY CRUMB MUFFIN


CRUMB TOPPING

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon cinnamon
• 6 tablespoon unsalted butter
• ⅓ cup light brown sugar

MUFFIN BATTER

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ teaspoon freshly ground nutmeg
• 8 tablespoon unsalted butter (1 stick), softened
• ¾ cup sugar
• ½ cup light brown sugar
• 2 large eggs
• ½ cup milk
• 1 pint (2 cups)

Instructions

1. Set a rack in the middle of the oven and preheat to 375° F. Line a standard muffin pan with paper liners.
2. For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat and add the brown sugar to the pan of melted butter and use a small heatproof spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it until the flour is evenly moistened. Set aside while preparing the batter.
3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and stir well to mix.
4. Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute, or until well mixed and a little lightened in color. Beat in the eggs one at a time, beating smooth after each addition.
5. Decrease the mixer speed to low and beat in 1/2 the flour mixture. Stop the mixer and use a large rubber spatula to scrape down the bowl and beater.
6. On low speed, beat in the milk. After the batter has absorbed the milk, beat in the remaining flour mixture. Stop and scrape down the bowl and beater again.
7. Add the blueberries to the bowl and beat them into the batter on lowest speed for no more than 2-3 seconds, to crush some of the berries slightly.
8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
9. Divide the batter evenly among the cavities in the muffin pan. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes. Cool the muffins in the pan on a rack.