About Me

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I have two kids - a girl and a boy - and live in north-central Minnesota, land of snow and ice. Well, for 9 months of the year, that is. I work full-time for a local government, and on my "free time" I enjoy cooking, baking, hanging out with my kiddos, and RELAXING.

Friday, April 27, 2012

Blueberry Crumb Muffins

I couldn't even tell you for sure where this recipe came from. I don't remember.

What I do know is that these muffins are very, very delicious.

You definitely need to have fresh blueberries. These were fresh once, last summer. I love to buy blueberries in the summer when they taste better. And are cheaper. I have two full containers of frozen blueberries in my freezer, just waiting to be used in muffins, pancakes, or a pie.

You will also need flour, sugar, salt, baking powder, oil, milk, an egg, butter, and cinnamon.

Start by combining the following:

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder

In a one-cup measuring cup, place 1/3 cup oil. (This will make sense in a moment.)

Crack an egg in the oil. Fill the remainder of the cup with milk.

Mix the egg/milk/oil mixture into the flour mixture, mixing just until blended. Gently fold in the blueberries. Unless you like purple muffins. Then just beat the stink out of them.

Grease or line a muffin tin with paper cups.

Can I just take a moment to give a shout-out to the person who invented paper muffin cups? GENIUS.

Fill them about 2/3 full. This recipe will make 12 muffins.

And now, the moment you've been waiting for...drumroll...the CRUMB TOPPING.

It's what makes the muffin, people.

In a small bowl, mix:
1/2 cup sugar
1/3 cup flour
1/4 cup softened butter
1 1/2 tsp cinnamon

Note: I have found that halving this amount provides more than enough topping. But if you're wild and crazy and you love your crumb topping, go ahead and make the whole thing.

If you're like me, you love cinnamon so much you never measure it, and instead just generously sprinkle it into whatever recipe you're making. You also make your daughter a play on apple crisp by mixing cinnamon into her baby apples and oatmeal.

She's not a huge fan. Yet. So you finish it off yourself.

That may or may not have happened in this household.

Use a pastry blender to cut the butter into everything else, until it's nice and crumbly.

Or, if you're too lazy to open the drawer and dig out the pastry blender, a fork works just as well.

 Sprinkle the cinnamon deliciousness onto the muffins.

Bake for 15-20 minutes at 400 degrees. Cool a while, then remove from pan.

Definition of "a while:" as long as you can stand smelling the blueberry-cinnamon wonder without tasting it. OR, five minutes.


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