Blueberry Coffee Cake Muffins
Jun 29, 2022 21:27:30 GMT -5
Post by maybetoday on Jun 29, 2022 21:27:30 GMT -5
BLUEBERRY COFFEE CAKE MUFFINS
yield 12 STANDARD MUFFINS
prep time 20 MINUTES
cook time 30 MINUTES
INGREDIENTS
FOR THE CRUMB TOPPING:
3/4 cup (90g) unbleached all-purpose flour
1/4 cup (50g) firmly packed light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup (56g) unsalted butter, cold and cut into small cubes
FOR THE MUFFINS:
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) firmly packed light brown sugar
1/4 (50g) cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (122g) plain or vanilla yogurt
about 6 to 8 ounces (170 to 226g) blueberries
INSTRUCTIONS
TO MAKE THE CRUMB TOPPING:
Combine the flour, brown sugar, ginger, and salt in a small bowl.
Add the butter, and mix with a pastry blender, a fork, or your hands until crumbs form. Refrigerate the topping while you make the muffin batter.
TO MAKE THE MUFFINS:
Preheat oven to 350°F. Line 12 standard muffin cups with paper liners, or thoroughly grease the cups.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add about a third of the flour mixture, and mix until a few streaks of flour remain. Mix in about half of the yogurt. Add the remaining flour mixture in 2 portions, alternating with the remaining portion of yogurt, mixing just until combined.
Divide the batter among the prepared muffin cups, using about 3 tablespoons per cup to fill each about 3/4 full. Top each with blueberries. Sprinkle the crumb topping over the berries. (You may not use all of the topping, but use as much as you can for plenty of crumb on the muffins.)
Bake 25-30 minutes or until a pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Then transfer the muffins to a wire rack to cool completely.
link
yield 12 STANDARD MUFFINS
prep time 20 MINUTES
cook time 30 MINUTES
INGREDIENTS
FOR THE CRUMB TOPPING:
3/4 cup (90g) unbleached all-purpose flour
1/4 cup (50g) firmly packed light brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup (56g) unsalted butter, cold and cut into small cubes
FOR THE MUFFINS:
2 cups (240g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) firmly packed light brown sugar
1/4 (50g) cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (122g) plain or vanilla yogurt
about 6 to 8 ounces (170 to 226g) blueberries
INSTRUCTIONS
TO MAKE THE CRUMB TOPPING:
Combine the flour, brown sugar, ginger, and salt in a small bowl.
Add the butter, and mix with a pastry blender, a fork, or your hands until crumbs form. Refrigerate the topping while you make the muffin batter.
TO MAKE THE MUFFINS:
Preheat oven to 350°F. Line 12 standard muffin cups with paper liners, or thoroughly grease the cups.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add about a third of the flour mixture, and mix until a few streaks of flour remain. Mix in about half of the yogurt. Add the remaining flour mixture in 2 portions, alternating with the remaining portion of yogurt, mixing just until combined.
Divide the batter among the prepared muffin cups, using about 3 tablespoons per cup to fill each about 3/4 full. Top each with blueberries. Sprinkle the crumb topping over the berries. (You may not use all of the topping, but use as much as you can for plenty of crumb on the muffins.)
Bake 25-30 minutes or until a pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Then transfer the muffins to a wire rack to cool completely.
link