The Most Amazing, Easy Blueberry Muffins

After discussing what I could bake for my boyfriend who isn't a big bread person (WHAT????) or a big sweet person (MUST BE NICE!!!), I had crossed off cakes, cookies, and pastries, when he mentioned Blueberry Muffins as something that he'd like. So I decided that I'd try and track down a recipe for the best Blueberry Muffins around. I love sweets, and breads, and sweet breads, so this was not a chore for me. I am particular as to what I like in a muffin, and I've always loved a muffin with a topping or crumb. I also happened to have on hand a pint of half-devoured gigantic, fresh blueberries. So when I stumbled upon THIS RECIPE from "A Cup of Jo" (a fabulous blog that you should follow), and I saw 1 cup of blueberries (check) ingredients I had in my pantry and fridge (check) and a crumb topping (check check), I knew I'd found the one. I made slight modifications, adding ginger and cinnamon to the dry ingredients. I did use the lemon zest. Other than that, I followed the recipe. People get ready, these are (Gordon Ramsey voice) the MOST.... AMAZING....muffins! I would make them for a crowd, because otherwise you might eat every single one. Recipe either at the link or reprinted after the jump.


Recipe: Blueberry Crumb Muffins (from Bake or Break via A Cup of Jo)
Makes 12 muffins
You will need:

Crumb:

• 3/4 cup all-purpose flour
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon vanilla extract
• Pinch of salt

Using a fork, mix all ingredients together until well combined. Set aside.

Muffins:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• Pinch of salt
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon zest (optional)
• 1/2 cup unsalted butter, melted
• 3/4 to 1 cup blueberries

Preheat oven to 400°. For crisper edges, grease a standard muffin pan. For softer edges, use liners in each cup instead.

Whisk together flour, baking powder, baking soda, ginger, cinnamon and salt in a medium-sized bowl. Set aside.

In a large bowl, lightly beat eggs. Stir in buttermilk. Add both sugars and mix until combined. Stir in vanilla and lemon zest. Stir in melted butter. Add flour mixture in two to three portions. Mix until there are still streaks of flour remaining. Stir in blueberries, mixing just until combined.

Scoop about 1/4 cup of batter into each cup of prepared pan. This should fill each cup almost to the top. Sprinkle tops of each muffin with crumb mixture.

Bake for 14 to 16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack. Enjoy!