Moist Blueberry Muffins

Pierre Herme's Blueberry Muffins are the Best Blueberry Muffins that I have even had...they milky, silky, moist and just right for your sweet tooth. I have many different blueberry muffins from many places...this will be the recipe that I will only use to make blueberry muffins.

For Crumble Topping:

• 3 Tbsp. butter, cold and cut into small pieces
• 1/4 cup sugar
• 1/2 cup ground almond
• 7 Tbsp. flour

Combine all crumble topping ingredients in the bowl of a food processor with a plastic blade. Process until they form small dough balls. Set aside in the refrigerator while preparing muffin batter.

For Muffin Batter:
Dry ingredients...

• 2 cups sugar
• 1/2 tsp. salt
• 5 cups flour
• 4 tsp. baking powder

Wet ingredients...

• 4 eggs
• 1 1/2 cups heavy cream
• 2 sticks (1 cup) butter, melted and at room temperature
• 1 tsp. finely grated zest of lemon or lime

1. Sift all dry ingredients into to medium bowl.
2. In another bowl, combine all wet ingredients.
3. Incorporate the dry ingredients into the wet ingredients, mixing just until combined, then fold in 1 cup blueberries (fresh or frozen).
4. Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking oil.
5. Fill each muffin cups with the muffin batter evenly. Sprinkle with 1/2 cup blueberries and the crumble.
6. Bake for about 20 minutes. Transfer to a wire rack to cool. Serve cold.