Wednesday, April 20, 2011

Blueberry Muffins with Crumb Topping

We have had rain here for going on a week solid. One half day of sunshine, then more rain.

Trying to make the most of crummy weather, I've been baking up a storm. ha. Yesterday morning I made my favorite blueberry muffins with crumb topping. Such a fresh, warm treat for a chilly spring morning.

Blueberry Muffins with Crumb Topping
Makes 12 muffins
1/2 c. butter
1 1/4 c. white sugar
2 eggs
2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 1/4 c. fresh blueberries

3 tbs. cold, unsalted butter
1/2 c. flour
3 1/2 tbs. white sugar

Preheat the oven to 350°F. Prepare muffin tray with liners or grease and flour each tin.

Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt. Alternate adding the flour mixture and milk to the wet ingredients, finishing with the flour. Stir in the blueberries. Divide the batter among 12 muffin tins.

To prepare crumb topping, add ingredients to a bowl and use a pastry blender to combine. When the mixture resembles coarse crumbs, sprinkle over the tops of the muffins.

Bake for 25 minutes or until lightly golden.

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