September 19, 2010

Blueberry Muffins with Crumb Topping

Today we had a perfect Sunday morning. The skies were clear and the air was cool. We opened the windows as wide as they would go and let the breeze rush in. The morning was serene, beautiful - simply perfect.

And to top off this perfect morning, I baked some delicious blueberry muffins for breakfast. They are simple and quick to make, which is ideal when you're trying to enjoy such a lovely morning! Just gather, mix, stir and bake. And in less than 30 minutes you can kick back in your favorite reading chair, stare out at those baby blue skies and savor that warm and gooey blueberry muffin.

I used fresh, local blueberries that we hand picked a few weeks ago. But you could easily substitute frozen berries - just don't let them thaw out before mixing into your batter. I would also cut the amount of crumb topping in half (although original quantity is listed below) unless you like a LOT of crumble.

Easy and delicious. Perfect for a perfect Sunday morning. Enjoy!

Blueberry Muffins with Crumb Topping
found at Honey & Jam
makes 12 muffins

for the muffins:
1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (or less)
1 cup fresh blueberries

for the crumb topping:
1/2 cup brown sugar
1/3 cup all purpose flour
1/4 cup cold butter, cubed
1 1/2 tsp ground cinnamon

  • Preheat oven to 400F. Grease or line muffin tin.
  • In large bowl, whisk together the dry muffin ingredients: 1 1/2 cups flour, 3/4 cup white sugar, 1/2 tsp salt and 2 tsp baking powder.
  • In a 1-cup liquid measuring cup, mix the wet muffin ingredients: 1/3 cup vegetable oil and 1 egg. Then add enough milk to fill to the 1-cup mark. Whisk together.
  • Combine wet ingredients with the dry, mixing until just combined. Gently fold in blueberries. Scoop into prepared muffin tin, filling almost to the top.
  • Crumb topping: with a fork, mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 tsp ground cinnamon. Sprinkle over muffins before baking.
  • Bake 15-20 minutes or until done. At 15 minute mark, check if muffins are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, it's done. If not, bake another 5 minutes.
These muffins freeze extremely well - for times when you don't want to bake a whole batch or for times when you're just planning ahead. Scoop the batter into the prepared muffin tin, top with crumble mixture, cover with plastic wrap and pop into freezer for several hours. Once frozen solid, remove them from the muffin tin and store in a freezer bag or large tupperware container. They can be baked frozen (no need to thaw) inside the muffin tin, just add 5-7 minutes to original bake time.

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