Friday, January 11, 2013
Blueberry Crumb Muffins
Our family loves muffins, they're a fairly quick breakfast item and they make for a nice sweet snack in the afternoon. I haven't been in the muffin baking mood lately so I surprised the kids with these for snack the other day. They sure didn't last long!
I've tried tons of recipes in search for the perfect blueberry muffin. I've said before how I do like to cook from scratch as much as possible but sometimes I'm not afraid to take a little help from Betty Crocker. For whatever reason our family really likes the flavor of the Betty Crocker blueberry muffins, but they cost almost $3.00 a box. So I don't buy them often.
I adapted these muffins from the Savoring the Seasons with Our Best Bites cookbook. One of my goals for the year is to cook my way through this new cookbook I received for Christmas, it's filled with tons of great looking recipes and I'm ready for the challenge.
They sure didn't last long in our house, the kids inhaled them so I think it's safe to say they were well liked by everyone. I made some without the streusel topping because I know my husband doesn't care for it. In this case I think they are much better with, my oldest even said they could have used a little more. I added extra lemon zest just because I love it, some extra buttermilk and vanilla for extra richness. While I'm still not sure these are the perfect blueberry muffin I've been searching for (I'd like to find a recipe without the streusel), they are pretty darn good!
Blueberry Crumb Muffins
1-3/4 c flour plus 1 tbsp, divided
2-3/4 tsp baking powder
3/4 tsp salt
1/2 c sugar plus 1 tbsp, divided
Zest of one whole lemon
1 c buttermilk
1/3 c canola oil
1 c fresh or frozen blueberries (if using frozen, don't defrost before using)
1/4 c sugar
2-1/2 tbsp flour
1/2 tsp cinnamon
1-1/2 tbsp cold butter, cubed
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners and set aside. In a medium sized bowl add 1-3/4 c flour, baking powder, salt, 1/2 c sugar and lemon zest, whisk together. Make a well in the center of mixture and add in egg, buttermilk and oil. Stir together just until moistened. Combine remaining 1 tbsp flour and 1 tbsp sugar in a small bowl, toss with blueberries until they are well coated. Gently fold blueberries into the batter. Spoon batter into lined muffin tins.
For streusel topping, combine sugar, flour and cinnamon. Cut in butter with a fork or pastry cutter until mixture is crumbly. Sprinkle over batter and bake for 18-20 mins or until toothpick inserted in center comes out clean. Remove from oven, let cool for 5 mins. and enjoy!
Adapted from: Savoring the Seasons with Our Best Bites
If you'd like to share your favorite blueberry muffin recipe with me, I'd love to try it out! You can email any suggestions to firstname.lastname@example.org.