8 tbsp (1 stick) unsalted butter, room temperature
1 cup buttermilk
1½ tsp vanilla extract
2 cups (about 10 ounces) fresh blueberries, picked over
Instructions
1. For the Pie Crust Crumb- Preheat oven to 350 degrees F.
Combine the flour, sugar and salt in the bowl of a stand mixer fitted
with the paddle attachment and paddle on low speed until well
mixed. Add the butter and water and paddle on low speed until the
mixture starts to come together in small clusters.
2. Spread the clusters in skillet. Bake for 10 minutes. When done the
crumbs should still be a little moist to the touch; they will dry and
harden as they cool. Let the crumbs cool at least five minutes before
adding to muffins.
3. For Muffins- Heat oven to 425 degrees. (400 in convection oven)
Prepare two muffin tins with nonstick cooking spray. Whisk flour,
baking powder, and salt together in large bowl. Mix sugar and eggs
together in stand mixer until combined, about 45 seconds. Add in
butter, buttermilk and vanilla and mix until until just combined.
4. Remove bowl from mixer and fold in the flour mixture. Once
mostly combined, gently add the blueberries into batter. Divide
batter equally among prepared muffin cups (approximately 1/4
heaping cup batter). Sprinkle top of muffins with pie crust crumble,
about a teaspoon per muffin. Bake until muffin tops are golden and
just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5
minutes, then transfer to wire rack.
Originally Submitted
4/13/2015
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