Wednesday, July 18, 2012

Just Picked Blueberry Muffins

This morning I woke up early to tend to the garden. A crazy storm came through Vermont last night, providing plenty of rain to my deprived plants. I did a bit of weeding, then I picked a basket full of blueberries from the patch!


I rinsed them off and whipped up a batch of fresh blueberry muffins for the office :) After some quick internet research I decided I wanted to use brown sugar in the muffins, but wanted a sugary yummy crumble for the top. So I made up my own recipe! Enjoy!


Muffins:
1 1/2 stick butter, melted and cooled
2 cup packed light brown sugar
1 cup whole milk
2 large eggs
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoon cinnamon
1 teaspoon salt
2 cups blueberries

Crumb Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
2 teaspoons ground cinnamon

Preheat oven to 400°F. Put liners in muffin cups. Combine butter, brown sugar, milk, and egg in a bowl. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently. Divide batter among muffin cups and top with crumb topping. Bake until golden brown, about 25 minutes.

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