Crunchy Topped Blueberry Muffins

[Guest guest]

Crunchy Topped Blueberry Muffins

 

Topping:

1/4 cup all-purpose flour

1/4 cup plus 2 tablespoons granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons cold unsalted butter, cut into small

pieces

 

Muffins:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, at room temperature

2/3 cup granulated sugar

6 tablespoons unsalted butter, melted and cooled

1 cup sour cream

1 teaspoon pure vanilla extract

1 cup blueberries

 

Preheat the oven to 375 degrees. Lightly grease 12

standard muffin cups with cooking spray or line with

cupcake liners and set aside.

To make the topping: In a small bowl, whisk together

the flour, sugar and cinnamon until blended. Using

your fingers or a pastry blender, work the butter into

the flour mixture until the topping is crumbly. Set

aside.

To make the muffins: In a large bowl, whisk together

the flour, baking powder and salt until well blended.

In a medium bowl, whisk together the egg and sugar

until light. Whisk in the butter, then the sour cream

and vanilla until blended. Pour the egg mixture over

the flour mixture, stirring until just combined. Do

not overbeat the sticky dough. Fold in berries.

Spoon the batter into the prepared muffin tin. Top

each muffin with about 1 tablespoon of the topping.

Bake until the muffins have risen and are lightly

browned, and a toothpick inserted in the middle comes

out clean, about 25 minutes. Do not overbake. Cool the

muffins in the tin for 5 minutes, then transfer to a

rack to cool slightly; otherwise, you could burn your

mouth on the hot berries and the crush could separate

from the muffin. (If you are not using liners, the

curved blade of a grapefruit knife will help unmold

the warm muffins.) The muffins are best eaten warm or

within a few hours of baking.