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![]() Posted: Post subject: Crunch Top Blueberry Muffins |
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These are very good cake like muffins they look great and they freeze well. You can use fresh or frozen unthawed berries. The recipe makes 6 Giant muffins.
You can make 12 regular muffins but you may have to cook them less time. I suppose you could even make a coffee cake.
The spice "Cardamon" is one you can use 1/8 tsp. in any recipe that uses vanilla in it. Some cooks call Cardamon the Bakers Secret Ingredient.
Crunch Top Blueberry Muffins
400 degree oven 30 to 35 mins. Grease and flour muffin pan. Makes 6 giant muffins.
2 c. Flour all-purpose unbleached
2/3 c. Sugar + 2/3 c. Splenda
1 T. Baking Power
½ t. Salt
½ t. Nutmeg
1/8 t. Cardamom (optional)
1 ½ c. blueberries
¾ c. Milk
½ c. butter (Smart Balance) nuke 33 seconds
2 eggs beaten
Preheat oven to 400 degrees. Grease muffin cups. Prepare Crunch Topping. Set aside.
In a large bowl, combine flour, sugar, baking powder, salt, nutmeg, cardamom, WHISK. Add milk, butter and eggs MIX, add blueberries, MIX. Spoon evenly into muffin cups. Sprinkle Crunch Topping over tops. Bake 30 to 35 minutes. (28 minutes in the top oven) makes 6 giant muffins.
CRUNCH TOPPING
In a medium bowl mix ingredients until crumbly and top muffins. Optional, also put 1 tsp. of turbinado sugar (large grain sugar) on top of each muffin, if you have it.
½ c. uncooked rolled oats
¼ c. flour
¼ c. brown sugar
1 t. cinnamon,
1/8 t. Cardamom (optional)
¼ c. softened butter
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