![]() ![]() These fabulous Blueberry Muffins with Crumb Topping come together quickly. I lose a little bit of the crumb topping, but the muffins are all lightly crispy on the outside, and none of them are damaged from trying to get them out with a knife. I cover the tin with a large clean kitchen towel and carefully invert it. Remove muffins from the tin after 5-10 minutes.Add a tablespoon of batter to the muffin pan before folding in the blueberries to keep the berries from sinking to the bottom of the muffins.You can use muffin paper liners or cupcake liners, but I like the texture of the muffin baking against the hot tin.You don’t want your beautiful creations sticking. Spray the muffin pan liberally with nonstick baking spray or grease well.Frozen blueberries can be used but do not thaw.For optimal flavor, always use the biggest, freshest blueberries you can get your hands on.Let it set for 5 minutes, and then proceed with the rest of the recipe. Save yourself a little money and make your own buttermilk by adding 1 teaspoon of lemon juice or white vinegar to 1/3 cup of milk. ![]()
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