Tuesday, August 10, 2010

Blueberry Crunch Muffins

This summer, my husband and I took our 4 month old son to Michigan for a short, little weekend getaway. We had an amazing time fishing, swimming, and soaking up the sun.

One of my favorite parts of the trip was going blueberry picking. All along the winding roads of Michigan, there are blueberry farms that allow you to pick as many blueberries as you want! It's so economical too, compared to the grocery store prices! Plus, these blueberries are bursting with flavor! So, I picked blueberries until my fingers were purple and now I have a good stash in my freezer.

They are perfect to use in recipes like my Blueberry Crunch muffins. These are a surprising little muffin because they are cakey, tender, and so delicious. I really like the fruit combined with the crunchy, cinnamon-sugar topping. So whether you just want some muffins for yourself, are bringing them to a neighbor, or want to impress houseguests...give these a try!

Blueberry Crunch Muffins

1 1/2 C all-purpose flour
1/2 C granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1 large egg
3/4 C milk
1/3 C unsalted butter, softened
1 1/2 C. fresh blueberries

For the crunch topping:
1/2 C granulated sugar
1 tsp cinnamon
1/2 C unsalted butter, melted

Preheat oven to 350 degrees. Grease a 12 cup muffin pan.

Mix dry ingredients together, set aside. Beat egg and milk together in small bowl, set aside. Beat softened butter until light and fluffy. Alternate adding in egg and flour mixtures, mixing after each addition. Gently fold in the blueberries.

Spoon batter into prepared muffin pan, filling each cup about 2/3 full. Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Remove from oven and let cool 5 minutes, turn pan over onto a wire rack removing all muffins then turning them over with tops up. Let them cool enough so they may be handled.

For the crunch topping:
Melt the butter. Mix together sugar and cinnamon in a shallow bowl.

Once muffins have cooled dip the tops (or all sides, if you want it extra crunchy!)in melted butter then roll in cinnamon sugar mixture. Place on wire rack to finish cooling.

May be served warm or cool. Store in an airtight container. Enjoy!

1 comment: