Afternoon Madness (Part 1): Blueberry Crumb Muffins
On this lazy Sunday afternoon, right about 2PM I woke up to the sound of my father beating down on my bedroom door calling me for lunch. I walked out of my room looking like a mad witch and glanced over at the dining room table. My brother and my father were already settled in their seats eating, and they turned their heads to look at me as I was passing by to the bathroom. A look of disgust was plastered all over my face as I exclaimed that I refuse to eat that for lunch. My father was speechless and looked angry since he made several attempts to wake me up just so that I can insult the food that he made. That was wrong on my behalf, but there was just no way in the hell I was going to eat cow stomach/tripe, scrambled eggs, and some veggies.
After I washed up, I opened the refrigerator and saw whole milk and blueberries. After standing there about a couple of minutes, I decided to bake blueberry crumb muffins. I remembered my co-worker Khris told me that he had a failed attempt with those muffins on Mother’s Day, and I had promise him that I would make some to show him. I have never made it before, but I wanted to see what he experience and see if I could succeed where he has failed. Now, I’m not a fan of eating blueberries straight up, and I’m also not a fan of whole milk, so the logical thing is to make use of both.
One of the recent food blogs that I enjoy reading now is My Kitchen Cafe. I came here to look for a blueberry crumb muffin recipe and I did just that! The recipe seems simple enough so I decided to go with that.
I tweaked just a little bit of the recipe, but otherwise it would be the same!
Blueberry Crumb Muffins
Blueberry Crumb Muffin Right out of the Oven
Ingredients:
Muffin:
PAM cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon of Karo corn syrup
1 teaspoon of cinnamon
½ cup milk
2 ½ cups fresh blueberries
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
¾ cups all-purpose flour
Directions:
1. Preheat the oven to 375 degrees.
2. Spray 12-cup muffin tin with PAM.
3. In a mixing bowl, mix together the flour, baking powder, and salt and whisk well.
4. In another bowl, beat the butter and granulated sugar for 4 to 5 minutes with an electric whisk, or until light and fluffy.
5. Add the eggs one at a time, beating until the egg is incorporated before adding the next one; then beat in the vanilla extract, corn syrup, and cinnamon.
6. Slowly pour the milk into this mixture whiling adding the dry ingredients a third of it at a time. Do not overmix.
7. Fold in the berries using a spatula.
8. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix until crumbly.
9. Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Makes 12-15 muffins.
Closer look of blueberry crumb muffin
Another look of the blueberry crumb muffin
Blueberry Crumb Muffin
Inside of a blueberry crumb muffin
Overall, this is a very delicious recipe! I have never made blueberry crumb muffins, and let alone making muffins from scratch, and I’m very proud of it! You can taste the brown sugar on the crust which I love! That sweetness compliments the taste of blueberry which I’m not too much of a fan of. All credit goes to My Kitchen Cafe hands down!
If you have pictures of muffins that you have made, please share it with me!
-FCG
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Hey can we work out a Paypal – Fedex deal where I send you money and you send over some muffins? They look damned good.