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Saturday, April 6, 2013

Sugar-Crusted Blueberry Muffins



From the kitchen of One Perfect Bite...These muffins are a wonderful addition to the array of cakes and sweet breads that are served for breakfast. Despite the sugary crust, they are less sweet than most breakfast pastries and I think they will appeal to those of you who watch your sugar intake or enjoy less treacly sweets. They are not much work to assemble and they can be made with a couple of bowls and a wooden spoon. The recipe is a treasure to have on hand when you have to work in a kitchen that has more charm than functionality. As a matter of fact, I carry a copy of it when we are vacationing and I know that we'll be eating in. Eating in is family code for "Mom's cooking." The muffins are at their best when made with fresh blueberries, but I use the frozen variety a good deal of the time. If you use frozen berries do not thaw them. Thawed berries are too soft to survive the folding process and you'll end up with muffins that look like pallid eggplants. These muffins have lovely dome-like tops that crack and crater the sugar crust as they rise. They are attractive in a rough-hewn way and a sprinkling of confectioners' sugar will add greatly to their eye appeal. These muffins are fast, easy and delicious. Here is how they are made.



Sugar-Crusted Blueberry Muffins...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
Crumb Topping
2/3 cup all-purpose flour
1/3 cup light-brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup 1/2 stick cold butter, cut up
Muffins
2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup vegetable oil
1 cup cup fresh blueberries
Confectioners sugar (optional)

Directions:
1) Heat oven to 350 degrees F. Coat  wells of a jumbo muffin pan with nonstick cooking spray.
2) To make crumb topping: In a medium-size bowl, whisk together flour, light-brown sugar, cinnamon, nutmeg and salt. Work in butter with your fingertips until crumbs are formed. Set aside. .
3) To prepare muffins: In a small bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together 1/4 cup water, the eggs and oil. Stir flour mixture into oil mixture just until moistened. Gently fold in berries.
4) To bake muffins: Divide batter among prepared wells, about 1/2 cup in each. Top batter with reserved crumb topping, dividing equally (about 1/4 cup on each). Bake at 350 degrees F for 33 to 35 minutes. Cool in pans for 10 minutes, then transfer directly to wire rack and continue to cool. Before serving, dust with confectioners sugar, if desired. Yield: 6 muffins.







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28 comments :

Alicia said...

I love blueberry muffins! They are my sons favorites, especially the ones with the crunchy toppings. I'll have to give these a try. I usually just buy a box mix but he would go nuts over baked from scratch muffins!

Ginny said...

I also love the plate, it's a perfect match!!!

Barbara F. said...

Mary~Mary~Mary You cook like a dream, and I am ready for bed and now ...... I am craving a blueberry muffin! Or some Portugese bread, I clicked on an older post that popped up! (sigh) xo

Pondside said...

I like anything that rises like that and then crackles and has sugar on top - sure winner!

Kanak Hagjer said...

These look delicious!!

Guru Uru said...

These muffins would be utterly perfect my friend :D
Breakfast, lunch or dinner ;)

Cheers
CCU

Rosie @ Blueberry Kitchen said...

Oh yum, your muffins look delicious!

flor do brownie said...

they seem delicious! :)

Cindy@NorthofWiarton said...

Blueberries, my favourite fruit. Have a lovely weekend for yourself and your Silver Fox

bellini said...

Blueberries have always been a favourite around here.

Tanna at The Brick Street Bungalow said...

I'll be putting this one in my pocket for the next family vacation as well! My Little Men love blueberry muffins! Mary, we enjoyed your minted peas recipe for Easter and, as always, it was a big hit! Thank you. blessings ~ tanna

Alessandra said...

This is the type of muffin I like, especially for breakfast :-). And the sugar crust a bonus!

Ciao
Alessandra

Velva said...

As blueberries come into season here in Florida, not to mention the hot weather..blueberry muffins are always go to treat. Thanks for sharing a good recipe.

Miss Meat and Potatoes said...

I'm a sucker for blueberries and a crumb topping. Sign me up!

David said...

Mary, I love blueberry muffins and these look great! Thanks for the recipe... Take Care, Big Daddy Dave

Debby Foodiewife said...

Pallid eggplants. That make me chuckle. I love a freshly baked muffin as a breakfast treat. The crunch of these looks perfect. Thanks for another recipe inspiration that I want to make.

Priya Suresh said...

Gorgeous muffins, i want some.

Foodycat said...

They look so good! And what a resource for when you are cooking in those unreliable borrowed kitchens.

Karen (Back Road Journal) said...

These will be great when I can get the wild Maine blueberries. I love their crunchy top.

Katherine - Real Food Runner said...

yum! can i have one? :)

http://therealfoodrunner.blogspot.com

Kim G. said...

Blueberry muffins are among my favorites! Plus, toppent with a crumb, I'm in heaven:)

The Quintessential Magpie said...

I'll take some of the blueberry muffins and the chocolate flan, please.

XO,

Sheila

Sugar et al said...

These look amazing! And the recipe is a keeper:-)

Joanne said...

That sugar crust sounds wonderful!!

Roz Corieri Paige said...

Blueberry muffins are our favorite and we have them in the house continually. Homemade is so much better and thank you for sharing this delicious recipe Mary!

Have a great Sunday,
Roz

tender b. said...

These remind me of my days working beside the bakery. I used to take home leftover sugar crusted blueberry muffins all the time. Never tried to make my own.

Claudia said...

"Pallid eggplants." I am forewarned! Mary - I love when something is not very sweet and a little sugar on the crust makes up for it. Will be taking this along to those cabin days when we're eating "in home."

kitty said...

Oh Mary, I do love a good blueberry muffin, especially with a crumb topping. Looks like these fit the bill!

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