Blueberry Muffins with Crumb Topping
Since receiving our kitchen scale, I'm more and more comfortable using measurements for baking. Apparently it's the proper way to bake, at least according to some people, so why not? All of these measurements are in weight - with some actuals (like eggs and sticks of butter) thrown in for ease. I can't knock measurements, though because these are absolutely the best muffins I have ever made. Please don't be scared away from them because of the scale measurements. My scale had both imperial and metric units, so it was easy to take a measurement and convert it, if needed. Believe me, I'm the last person you want near any type of math that isn't simple addition.
Blueberry Crumb Muffins
Makes 12 Muffins
3.52oz/100gr Whole Wheat Flour
3.52oz/100gr All Purpose Flour
1/4lb/113gr eggs (2 Large)
1/4oz/7gr baking powder
1/4lb/113gr powdered sugar
1/2 stick butter
1 teaspoon salt
In a medium bowl, sift together the two flours and baking powder. Set aside.
In another medium bowl, cream together the butter, sugar and salt. Beat until light and smooth.
Add the eggs slowly to the creamed mixture.
Add the milk and flour mixtures, alternating three times.
Gently fold in the blueberries using a spoonula. Right, I said that.
Grease/Butter 12 muffin tins.
Add equal amounts of batter to each tin. They should be approximately 3/4 full.
42.5gr/1 1/2 oz all-purpose flour
14gr/1/2 oz rolled oats
56.7gr/2 oz brown sugar
1/4 stick butter, room temperature
3/4 teaspoon cinnamon
Mix together all ingredients with a pastry cutter until the butter is blended.
Sprinkle topping on muffins - enough to cover the tops.
Bake at 400 for 20 minutes or until the topping is brown and crunchy.
Cool slightly and then run a butter knife around the edges of the muffin tin.
Remove from pan and serve warm or store in an air-tight container, once cooled for up to 2 days.