Saturday, August 27, 2011

Blueberry muffins with crumb topping

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Very few things are as wholesome as blueberry muffins. They're classic, kinda' like jean jackets and a good pair of black dress pants. They'll never go out of style (although I do think that my jean jacket was out of style for about 4 months last year, but I stuck with it, and it eventually came back).

When I can drag myself out of oblivion bed in the morning, it takes a lot to motivate me to make breakfast. I vaguely remember crying last week when my alarm goes off. So when Tim asks me, "What's for breakfast?" when my eyes are still sealed shut, you can imagine the rage that ensues.

Guess what? I made these the night before. And when warmed up, they taste just as fresh as if you had just pulled them from the oven. I win.

Ingredients:
  • 2 cups flour
  • 1 cup granulated sugar
  • 1/2 cup butter
  • 2 eggs
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 2 cups fresh or frozen blueberries
  • 1/2 cup all-purpose flour (topping)
  • 1/4 cup sugar (topping)
  • 1/4 cup cold butter or margarine (topping)
  •  Pinch of cinnamon (topping)
Directions:
  • Heat oven to 350 degrees
  • Place muffin liners in cupcake pan
  • Toss the butter into a large bowl and beat it until it's nice and creamy. Spare yourself the arm workout and grab a mixer.
  • Add the sugar and continue to mix until fluffy.
  • Add baking powder, salt and vanilla. Mix well.
  • Add eggs, one at a time, and mix continually until well-combined.
  • Add flour and milk slowly. Mix well (and slowly, unless you like those adorable pictures of your kids and husband and kitchen covered in flour).
  • Throw in the blueberries and combine.
  • Pour batter into each muffin liner until filled halfway.
  • For the topping, combine all "topping" ingredients in a separate bowl and combine until it's a crumby sprinkly delicious mess. Honestly, I use my hands, because the butter is hard to handle. Plus it's a natural skin smoother.
  • Once the crumb topping is finished, sprinkle about a tablespoon on top of each batter-filled liner.
  • Bake 20-30 minutes until golden brown and cooked all the way through.
Warm the muffins for 30 seconds, add a slab of butter and serve with a glass of milk for breakfast. These are absolutely delicious in the morning; however, don't discriminate. They're amazing for dessert, too. Serve these warmed (and topped with butter) with vanilla or cinnamon ice cream for an evening treat.

Love and yummmmmmm,
Rachael

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