Buttermilk Blueberry Muffins with Crumble Topping
20 to 25 minutes
For the Maple topping:
- ½ cup (63 g) all-purpose flour
- ¼ tsp (1 g) ground cinnamon
- ¼ tsp (1 g) ground nutmeg
- ¼ tsp (2 g) salt
- ¼ cup (57 g) butter, melted
- 3 tbsp (42 g) Redpath® Golden Yellow Sugar
- ½ tsp (2 ml) pure vanilla extract
For the Muffins:
- 2 ¼ cups (281 g) all-purpose flour
- ½ cup (109 g) Redpath® Golden Yellow Sugar
- ½ cup (100 g) Redpath® Granulated Sugar
- 2 tsp (10 g) baking powder
- ½ tsp (3 g) baking soda
- ½ tsp (3 g) salt
- ½ tsp (1 g) ground nutmeg
- ½ cup (125 ml) buttermilk
- ¼ cup + 2 tbsp (85 g) butter, melted
- 1 egg, lightly whisked
- 2 tsp (4 g) finely grated orange zest
- 1 ½ tsp (7 ml) pure vanilla extract
- ½ tsp (2ml) pure almond extract
- 1 ½ cups (222 g) blueberries
Preheat oven to 425ºF (218ºC). Line a muffin tin with paper liners.
For the crumble:
In a small bowl, whisk together the flour, ground cinnamon, nutmeg, and salt. In a microwave-safe bowl or measuring cup, melt butter at 10 second intervals until butter is melted.
Whisk in the 3 tbsp of Redpath® Golden Yellow Sugar and pure vanilla extract until well mixed. Pour the butter-sugar mixture over the dry ingredients and with a fork or your fingertips work into the dry ingredients until clumps form.
For the muffins:
In a medium bowl whisk together the flour, Redpath® Golden Yellow Sugar, Redpath Granulated Sugar, baking powder, baking soda, salt, and ground nutmeg until well combined.
In a large measuring cup, whisk together the buttermilk, melted butter, egg, orange zest, pure vanilla extract, and almond extract.
Make a well in the dry ingredients. Pour the wet ingredients into the dry. With a rubber spatula, fold the mixture together, using as few strokes as possible, until just-combined.
Fold in the blueberries.
With a small ice cream scoop, fill each lined muffin well about ¾ full. Sprinkle the tops of the muffins with about a tablespoon of the maple crumble topping. Lightly pat the topping into the batter.
Place into the preheated oven and bake for 10 minutes. Reduce temperature to 350ºF (177ºC). Bake for 10 to 15 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
Take out of the oven and allow to cool in the tin for about 5 minutes before removing from pan and placing onto a wire cooling rack to cool completely.
*If buttermilk is unavailable, a good substitute is to stir 1 tablespoon (15 millilitres) of white vinegar or lemon juice into 1 cup (240 millilitres) of milk. Allow to sit and thicken; 5 to 10 minutes. Proceed with the recipe, as usual, using the necessary amount of buttermilk required.