Blueberry Crumb Muffins

from melskitchencafe.com

*Makes 12-15 muffins.

Flavorless vegetable oil spray

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup milk

2 ½ cups fresh or frozen blueberries

Crumb topping:

6 tablespoons unsalted butter

¼ cup granulated sugar

¼ cup packed dark brown sugar

¾ teaspoon ground cinnamon

Pinch of salt

1 ½ cups all-purpose flour (next time I think I will cut the amount of flour down to 3/4 cup to make it more crisp and sugary)

Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.

Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.

Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.