Friday, August 9, 2013

Fun Food Friday- Blueberry Muffins

One of the great things about living in West Michigan is all the fresh fruit during the summer.  Right now we are in blueberry season so I thought I would share with you a yummy blueberry muffin recipe.  This one has a crumble on top that gives it a sweet crunch.  If you don't have access to fresh blueberries you can always use frozen, just thaw them before you put them in the batter.

Ingredients: Flour, Sugar, Salt, Butter, Cinnamon, Blueberries, Eggs, Baking Powder, Vanilla, Milk

In a bowl cream together 3/4 cup butter...

And 1 1/2 cups sugar

To the creamed mixture add 3 eggs...

1 1/2 teaspoons vanilla...

1 Tablespoon baking soda

and 1/4 teaspoon salt

Mix together until nice and smooth

With the mixer on low add 1 cup flour...

and 1/4 cup milk.  Repeat this 2 more times until you have used 3 cups flour and 3/4 cup milk.

Mix until all combined and smooth

Add 2 cups of blueberries

and mix on the stir level so you don't smash up the blueberries

For the crumble to a bowl add 1/3 cup sugar...

3 Tablespoon flour...

1/2 teaspoon cinnamon..

and 2 Tablespoons cold butter

Cut together with a pastry blender...

Until all crumbly

Scoop the batter into muffin tins.  I like to use an ice cream scoop so they are all the same size.

Top with the crumble

Bake at 350 degrees for 22-25 minutes.
Blueberry Muffins
3/4 cup butter (12 Tablespoons), softened
1 1/2 cup sugar
3 eggs
1 1/2 teaspoon vanilla
1 Tablespoon baking powder
1/4 teaspoon salt
2 cups fresh or thawed frozen blueberries
3 cups flour
3/4 cup milk
1/3 cup sugar
3 Tablespoons flour
1/2 teaspoon cinnamon
2 Tablespoons butter, cold

Cream together the butter and sugar until smooth.  Add the eggs, vanilla, baking powder, and salt and mix.  With the mixer running at low speeding, add 1/3 of the flour, then 1/3 of the milk.  Repeat 2 more times.  Fold in the blueberries.  For the crumble combine the sugar, flour and cinnamon.  Cut in the butter using a pastry blender.  Spoon the batter into the muffin cups.  Top with the crumble.  Bake at 350 degrees for 22-25 minutes.

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