Wow. Has it really been 2 months since I last posted? It had been so long since I last edited photos that when I went to edit these photos I needed my husband to re-teach me how to edit using Photoshop. That made me sad, but so many great things have happened over the past few months that I got over it quickly. Kevin and I got married! We moved! We traveled out west! We have been busy to say the least, but it feels so good to have my own kitchen to cook in now. Sorry, Poppa, no offense. I am looking forward to cooking more, writing more, photographing more, and hopefully becoming better at all three. I have some ideas but I am always open to new ones so please post a suggestion or send a message.
This recipe is from a terrific cookbook that Aunt Doreen (Kevin’s Aunt) gave to us for our wedding shower. There are certainly healthier substitutions that could be made but I decided to start with the real thing. Enjoy.
Blueberry Crumble Muffins: Recipe adapted from the Blueberry Muffin recipe in The Gourmet Cookbook by Ruth Reichl
Ingredients
For batter
- 6 tablespoons of butter (unsalted)
- 1/3 cup of milk
- 1 large egg
- 1 large egg yolk
- 1 tablespoon of vanilla extract
- 1 1/2 cups of all-purpose flour
- 3/4 cup of sugar
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoons of salt
- 2 cups of blueberries
For topping
- 2 tablespoons of cold unsalted butter
- 1/2 cup of all purpose flour
- 3 1/2 tablespoons of sugar
- Next time I think I will try adding either brown sugar in place of white sugar or lemon zest
Directions
- Preheat the oven to 375 degrees F.
- Line a muffin pan with paper liners
- Melt the butter either in the microwave or in a small saucepan over low heat
- Whisk in the milk, egg, yolk, and vanilla
- Whisk together the flour, sugar, baking powder, and salt in a separate mixing bowl
- Add the milk mixture and stir until just combined
- Gently fold in the blueberries
- Divide the batter evenly among the muffins cups
- Combine the crumble toppings in a separate bowl and rub with fingertips until “crumbly” then add to muffin cups (on top) before placing into the oven
- Bake for 15-20 minutes until a toothpick inserted comes out clean
- Cool for at least 15-20 minutes before serving.
Congratulations on getting married and all of the other busyness! These muffins look scrumptious. Glad you’re back!
Lovely muffins!
Congratulations on your marriage!!!
Please keep in touch- we are moving to Hawaii in October!
lisamarie.mccormick@yahoo.com
Take care!!
What? no wedding pic included!!!! I’d love to see you as a bride!!!
CONGRATULATIONS..so happy for you!
Look so yummy…thank you ..we have missed you a lot!
I told myself (LOL)where is she???..Oh!! she must have gotten MARRIED…
God bless you with many happy YEARS together of making joyful memories!
HOPE
Congrats to you!
That crumble top looks delicious! I think I will try and make these with strawberries. Thanks for the recipe!
Yay a new post from the new bride! How exciting. Congrats.
i made these yesterday and they came out great! thanks for the recipe!
Just made these, but with strawberries instead since I didn’t have any blueberries. Turned out great! Thanks
I found these last night while searching on Taste Spotting and made them this afternoon. SO good!! I might use less blueberries next time (maybe only 1 cup instead of two? Maybe 1 1/2 cups?) and save the leftovers for something else. I do love how many berries there are per muffin, but I think I can stretch this sometimes expensive fruit a little more!
The crumble was great! I added both brown sugar and a little lemon juice per your thoughts above. I think both make it takes that much better.
Overall, this is a great recipe and I’ll definitely use it again!
Nice recipe
I love blueberry muffins… Such a great snack.
Here’s another recipe you might like.
http://www.wascene.com/food-drink/recipes/blueberry-muffin-recipe/
Thanks for sharing.
Nat