On June 13th, we tweeted this simple question: “We have blueberries. What do we make: Cupcakes or Muffins? Let us know… Baking tomorrow”
By the end of the day we made a Facebook Poll, and by the next morning, the choice was made. We were baking muffins. So, I just got the butter and blueberries to room temperature and started baking. They came out wonderful! This is a keeper! I know it will be a favorite of yours too. Usually muffins are heavy and dry, but this batter makes a light and moist muffin. Their tangy flavor topped with the brown sugar crumble makes them the perfect pair.
Oh, and see those cute paper Tilt-a-Whirl Baking Cups? You can find those at Bake It Pretty. Make sure to swing by and say hi, they have great products to make your baking the cutest around!
Blueberry Crumble Muffins
Recipe By Martha Stewart
Yield: Makes 24 muffins
Ingredients for the Crumble:
1 1/4 cups all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup unsalted butter, melted and cooled
Ingredients for the Muffins:
3 cups plus 2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin
1 1/4 cup granulated sugar
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Granulated sugar, for topping
- Make the crumb topping, whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form. Set aside.
- Now, make the muffins. Preheat oven to 375 degrees. Line standard two 12-cup muffin tins with paper liners.
- Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream butter and granulated sugar until fluffy.
- Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries by hand.
- Divide batter evenly among prepared cups, then with your hands sprinkle crumb topping evenly over batter in each cup, sprinkle generously with granulated sugar.
- Bake for about 30 minutes until light golden on top, rotating tins halfway through (15 minutes in). This will allow the muffins to bake evenly. Don’t worry they won’t sink!
- Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.
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