I really wish I had doubled the recipe for these Blueberry Crumb muffins. They went faster than my Peanut Butter Banana Chocolate Chip Muffins (if only because there weren't as many). They're so tasty-- incredibly moist and tender, and the crumb topping adds the perfect sweetness. I used whole wheat flour, and threw in an extra few raspberries, and they were still delicious. I find sometimes recipes don't hold up the same taste-wise with WW, but not these babies. They were so good, I'm tempted to make an extra batch of them today.
They want you to eat them.
Blueberry Crumb Muffins
from Evil Shenanigans
Blueberry Crumb Muffins Yield 12
For the muffins:
2 cups all-purpose flour (I used whole wheat)
3/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup canola oil
1 cup buttermilk
1 teaspoon vanilla
1 cup fresh blueberries
2 tablespoons flour
For the crumb topping:
2 tablespoons butter, cold
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
Heat the oven to 375 F and line a 12 cup muffin pan with paper liners.
Begin by making the crumb topping: In a small bowl mix the brown sugar, flour and cinnamon until well mixed. Add the butter and rub it in until the mixture resembles coarse sand. Cover and chill until ready to use.
In a small bowl add the blueberries and 2 tablespoons of flour. Toss until the berries are evenly coated. Set aside.
In a large bowl add the flour, brown sugar, baking soda, baking powder, salt, and cinnamon. Whisk until the mixture is well blended. Set aside.
In a medium bowl whisk the oil, buttermilk, egg, and vanilla until well mixed.
Pour the wet ingredients into the dry and fold them together. When most of the flour is moist add the blueberries and fold to incorporate evenly.
Scoop the batter evenly between the 12 cups. Top each with the crumb mixture. Bake for 18 to 22 minutes, or until the muffins spring back when gently pressed in the center and the tops are golden brown. Cool in the pan for three minutes before turning them out on a wire rack to cool completely.