Tuesday, October 1, 2013

Blueberry Buckle Muffins Recipe

LOVE this recipe!!  And they freeze great too!

Blueberry Buckle Muffins

Crumble Topping:

1/2 cup sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter (1/2 stick), cut up

Muffin Batter:

2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt*
1/4 cup unsalted butter, softened*
3/4 cup sugar
1 egg
2/3 cup buttermilk
2 cups fresh blueberries (frozen will yield the same results)

*I did not have unsalted butter available at the time so I used salted butter and did not use the 1/4 teaspoon of salt.  They turned out perfect!


1.  Preheat oven to 375 degrees.  Place a cupcake liner in each cup of a 12-cup muffin pan; set aside.  For the topping, place sugar, flour, cinnamon and butter in a small bowl.  Mix until it resembles coarse crumbs; set aside.

2.  For the batter, in a medium bowl combine flour, baking powder and salt; set aside.  In a large bowl beat together butter and 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.

3.  Spoon in batter evenly into muffin cups; sprinkle with topping.  Bake 35-38 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.  Makes 12 muffins.

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