Blueberry Muffins with Crumb Topping Recipe. SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:

I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. REMEMBER:As explained here, purchases from my flour power section can earn you unheard of discounts!

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

Preheat oven to 400. This is important.... you don't want to start muffins off in a cool oven. Also, precise measuring is important for optimum results.

You will need:

275 gms of all purpose flour
3 teaspoon of baking powder
3/4 teaspoon of salt
2 large eggs ( take out of fridge 1/2 hour before baking to warm to room temp.)
225 grams sugar ( I like to use half and half granulated and brown, but you can use 100% of either if you prefer)
1/2 cup of milk
1.5 cups of blueberries. Frozen are best! Take them out of freezer immediately before mixing in, dust them in a little flour and add... they will not all drop to the bottom of the muffins that way!

ALSO, for the topping
100 gms of white sugar
60 gms of all purpose flour
115 grams of butter ( out of the fridge for about 10 minutes, then cubed as you add to mix.

1) DRY: Mix the flour, baking powder, baking powder, sugar and salt well together

2) WET: In another bowl, whisk the eggs lightly, then add the milk and stir

3) MIX. Pour the wet into the dry. IMPORTANT:THIS IS THE TIME FOR CAUTION. Overmixing will make the muffins dense and gummy. Use a spatula and just mix until combined Push spatula under the mix to ensure all dry is removed from bottom of bowl, rather than stirring too much. Then set aside

4) Make the crumb topping. Mix the sugar and flour together, then add it cubed butter. I use my fingers to mix until crumbly. I guess you can do it with a fork if you want.

5) Now take blueberries out of the freezer, dust them with flour and add them to the mix... just enough to distribute them.

Grease the muffin cups, divide mix between them, then add the crumb topping. I find it best not to put topping too close to the edge, or the muffins will stick in the pan. Bake for about 25 minutes. You can check with a toothpick...if you insert it into one and it comes out clean, the muffins are done. ( Personally, I prefer to check with an oven thermometer ... more precise They are done when temperature at the centre is 200 to 205F ( 93 to 96 C) Resist opening the oven door unless necessary...temperature can drop quickly.

Allow extra 5 or 10 minutes or so baking time if making Texas size muffins. You can turn off the oven for this extra time if you like to prevent top from over cooking. Let muffins rest for ten minutes before transferring to cooling rack.

Enjoy when warm. OR. You can store in fridge for 2 -4 days wrapped individually in Saran wrap and warm up at 300 degrees for about 10 minutes before serving for that fresh baked taste ( remove the Saran before you place in the 300 degree oven)

You can also freeze muffins and they will retain their texture and taste for a month or more. To do this, wrap each muffin individually in Saran, then place them all in a large Ziplock bag, removing all excess air from the bag when sealing by sucking it out with a straw in the last little opening before fully sealing.