Friday, July 17, 2015

Blueberry Buttermilk Crumb Muffins

Blueberry Buttermilk Crumb Muffins

adapted from The Clever Carrot

1 3/4 c. organic flour or whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. fine salt (I use bread salt from King Arthur)
1 c. blueberries (plus 1/2 c. for top)
2 eggs (I use pastured)
1/3 c. coconut oil (melt then measure)
3/4 c. organic cane sugar
3/4 c. buttermilk
2 tsp. vanilla

Topping Ingredients::
1/2 c. flour
3 Tbsp. melted salted butter
3 Tbsp organic cane sugar
1 tsp. cinnamon

Mix the crumb topping ingredients (I like to mix them well with a fork until crumbly) and set aside.

Preheat the oven to 375.  Line a muffin tin with paper baking cups.

In a large bowl, combine the flour, baking powder and salt.  Whisk well. Add the 1 c. blueberries and toss gently so the blueberries are coated with some of the flour (it keeps them from dropping to the bottom of the batter).

In a smaller bowl, whisk the eggs together.  Add the coconut oil, sugar, buttermilk and vanilla.  Whisk until the ingredients are well blended. (I used a hand blender to be sure the sugar was well mixed).

Muffin batter waiting for the topping...

And here is the topping - so delicious

Spoon the batter into the muffin tin, filling each about 2/3 full.  Sprinkle the crumb topping over the top of each muffin - dividing as evenly as possible.  Press 2-3 blueberries into the top of each muffin.

Ready for the oven with added blueberries...

Bake for 15-20 minutes or until a toothpick inserted in the center cones out clean. Cool for 10 minutes on a wire rack and then remove from the muffin pan to finish cooling.

Baked and ready for eating

These are some of the "softest", lightest muffins I have made in a long time.  Definitely worth making again soon!

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