Blueberry Muffins With Crumb Topping Martha Stewart

Go ahead and add a full 3 cups. Line a muffin tin with paper liners. Blueberry muffins are a breakfast staple in most homes. Pour in melted butter and toss with a flexible spatula until large crumbs form.

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This recipe from Marthas Entertaining features two options to finish.

Blueberry Muffins With Crumb Topping Martha Stewart. Preheat oven to 375 degrees. Add blueberries and gently toss to combine. Muffins In a bowl sift together the cake flour baking powder and salt.

Mix the flour sugar salt and melted butter together in a medium bowl using a fork for the crumb topping then divide evenly among the muffins sprinkling about 1 tablespoon of. Preheat the oven to 375 degrees F. Replacing the dry crumb topping with a sprinkle of coarse sugar will get these in the oven faster while still adding a touch of sweetness and crunch.

Best enjoyed as a fresh breakfast or a fruity dessert these Blueberry Streusel Muffins will be a new household staple. Sift together flour baking powder and salt into a bowl. In a large bowl combine flour oats sugars baking powder baking soda and salt.

In a separate large bowl combine oil sugar and eggs and whisk until creamy. Fill the muffin cups 34 to almost full using all of the batter. Make a crumb topping or sprinkle granulated sugar and freshly grated mace over the batter just before baking.

Skip the crumb topping and sprinkle with turbinado sugar instead. Make the crumb topping whisk together flour brown sugar salt and cinnamon in a bowl. In a bowl combine ingredients.

If You Make Martha Stewarts Blueberry Muffins a Few Tips. Divide remaining blueberries between muffin cups pressing gently into the batter. Line standard two 12-cup muffin tins with paper liners.

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