Best Blueberry Crumb Muffins, Seriously!

As you know, I live in a small town and luckily for me, so many of the moms, dads and kids are really good cooks...and a few years ago many of the families compiled a cookbook as a fundraiser for our local library. Our original cookbook got destroyed when we had a flood in our basement because the water heater broke (ugh, that was a disaster) but recently, one of my moms friends, who had 2 of the cookbooks, gave one to my mom, thanks Marlene! Yay, new cookbook filled with family friendly recipes!



I remember my mom always talking about a blueberry coffee cake that Kaitlyn's mom would bring to all the PTA events and how good it was...and guess what, the recipe is in the town cookbook!

But coffee cake sounds a bit old lady like to me (no offense momasita),  so I decided to take the recipe and make them into muffins for breakfast.

Since I started the facebook page (please become fan), I have been getting some good feedback from my friends on how to make the recipes easier to follow at home...some things I have to wait to fix until the summer when I will be launching a full website, but my friend Leslie and her Boy friend Ariel made the smores bars yesterday and said it would be easier if I post the ingredients at the top of the recipe, thanks guys...here you go:

You will need:

For the Muffins

2 cups blueberries (fresh or frozen)

2 cups flour

3/4 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup softened butter

1 egg

½ milk

Crumb topping

1/4 cup cold, cubed butter

1/2 cup sugar

1/3 cup flour

1/2 teaspoon of cinnamon

confectionery sugar 

Makes 12 large muffins. 

Ok, let's get started...preheat the oven to 375 degrees.

Prepare muffin tins by adding cupcake wrappers, lightly spray top of the cupcake pan and the wrappers with some pam.

 

 mix 2 cups of flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt in a bowl—set aside.  

 Cream 1/4 cup butter and 3/4 cup sugar until light. 

 Add egg—beat well.   

 Add flour mixture—alternating with 1/2 cup milk and beating until smooth.   

 Time for the best part, the blueberries!  We didn't have fresh blueberries in the fridge but we always have these frozen blueberries that we buy from costco and they are absolutely delish and not too costly!

 Fold in 2 cups of blueberries.  (note: the frozen blueberries have a tendency to make the dough a little purple'y so careful when folding) 

add batter to muffin tins

Now for the Crumb Topping!

add 1/4 cup cold, cubed butter, 1/2 cup sugar, 1/3 cup flour and 1/2 teaspoon of cinnamon to a cold, metal bowl.  

using your finger tips, blend the ingredients together to form crumbs...but not so much that they are ittsy bittsy crumbs.

crumbs should look like this'ish.

Sprinkle tops of muffin batter with crumb topping. 

 Bake 375 oven for 25-30 minutes or until a toothpick comes out clean, without batter on it.

sprinkle with powdered sugar to serve.

I am in blueberry heaven...how delicious do these look but trust me, they taste even better!

With love and cupcakes,
CookTeen