Sunday, November 4, 2012

Blueberry Muffins with Crumble Topping

There are few things more comforting than a blueberry muffin.  My mom used to make blueberry muffins in the mornings before school.  Other days, we would stop by Norman's bakery in Northampton on the way to school and I would always get a blueberry muffin.  They made them with these huge muffin tops that were crusted with sugar.  Oh my I still dream of those!  I was visiting my mom this weekend and baked blueberry muffins for her in her large country kitchen, the old oven warming the room against the cold November morning.  They were incredible.  We ate them hot from the oven and managed to have one each and only split a second one, although I could have probably eaten four of them!

This recipe is adapted from  Makes 8 large muffins (I made 9 from this recipe)

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 T baking powder
1/2 tsp. salt
1/3 cup vegetable oil
1 large egg
1 cup blueberries


1/2 cup granulated sugar
1/3 cup all-purpose flour
1 1/2 tsp. ground cinnamon
1/4 cup cold butter, diced


1.  Combine dry ingredients

2.  Measure 1/3 cup vegetable oil into 1 cup measuring cup

3.  Add egg, and then enough milk to fill the cup

4.  Add to dry ingredients and mix to combine

5.  Add blueberries.  Trick from my mom: If using frozen blueberries, coat them in flour before adding them to the batter to ensure that they do not clump together.  Brilliant!

6.  Spoon batter evenly into greased muffin pan

7.  Combine topping ingredients, pinching clumps together with your fingers (or use a fork) and sprinkle generously over muffins

8.  Bake at 400 degrees for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Serve warm and enjoy!

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