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Blueberry Crumb Muffins

December 27, 2010

While shopping at HEB the other day, I saw some pretty blueberries and thought of David.  He likes almost any dessert or food that highlights blueberries.  I was going to make this blueberry crumble I’ve made in the past, but couldn’t locate rolled oats in my newly renovated HEB.  Saturday I decided homemade blueberry muffins would do, but I’ve never made them from scratch before.  I dug through my cookbooks and baking books and found a recipe that I had all the ingredients for.  I made the dough Saturday night and then added the blueberries and crumble topping Sunday morning.


Ingredients
CRUMB TOPPING
1 cup all-purpose flour (spoon flour into a dry-measure cup and level off)
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter
1/3 cup light brown sugar

MUFFIN BATTER
2 1/2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
8 tablespoons unsalted butter, softened
3/4 cup sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup milk
1 pint blueberries, rinsed, drained, and picked over

One 12-cavity muffin pan with paper liners

Preparation
1. Set a rack in the middle level of the oven and preheat to 375 degrees
2. For the crumb topping, combine the flour, baking powder, and cinnamon in a medium mixing bowl and stir well to mix.  Melt the butter in a small pan.  Remove from heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together.  Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour is evenly moistened.  Set aside while preparing the muffin batter.
3. Combine the flour, baking powder, salt, and nutmeg in a mixing bowl and sir well to mix.
4. Combine the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment.  Beat on a medium speed for about 1 minute, or until well mixed and a little lightened in color.  Beat in the eggs one at a time, beating smooth after each.
5. Decrease the mixer speed to low and beat in 1/2 the flour mixture.  Stop the mixer and use a large rubber spatula to scrap down the bowl and beater.
6. On a low speed, beat in the milk.  After the batter has absorbed the milk, beat in the remaining flower mixture.  Stop and scrape down the bowl and beater again.  (This is where I stopped and refrigerated overnight.)
7. (If refrigerated, let come to room temperature before continuing.) Add the blueberries to the bowl and beat them into the batter on the lowest speed for no more than 2 to 3 seconds, to crush some of the berries slightly.
8. Remove the bowl from the mixer and use a large rubber spatula to give a final mixing to the batter.
9. Divide the batter equally among the cavities in the muffin pan.  Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, feel firm to the touch, and the topping is golden, about 30 minutes.  Cool the muffins in the pan on a rack.


“Note: The best way to handle the blueberries is to rinse them well in a colander and pour them onto a jelly-roll pan lined with paper towels.  The toweling will absorb the water clinging to the berries and it will be easy to spot any green or shriveled berries or stems, which should be removed.”  Roll the berries in a very light coating of flour to prevent them from sinking to the bottom of the muffin.

Happy Eats,

Amanda

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