Tuesday, July 26, 2011

Bluberry Crumble Muffins

I love a good muffin, and I love an excuse to make one.  I actually make muffins quite often.  They are great for breakfast, or the kids split one for a snack.  So, a couple of days ago, my husband brought home fresh blueberries from work.  I asked what he wanted me to make with them, and he said blueberry muffins.

The request was simple enough.  However, I didn't want to make just another plain blueberry muffin.  I decided to make a blueberry crumble muffin.  The recipe is a scratch one, but don't let that scare you. This is so simple and the outcome is so impressive.

The texture on this muffin is soft and fluffy, if that makes sense for a muffin.  While it has a fabulous crumb topping, the muffin itself won't crumble on you; that's because of the yogurt in it.  Also, for those who are keeping track, this is one for my bakery someday.

Linking to these parties.


2 C. flour
1 T. baking Powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 C. superfine sugar
2 large eggs
1 C. plain or vanilla yogurt
6 T. butter, melted and cooled
1 tsp. vanilla
1 C. blueberries


1/2 C. flour
3 T. cold butter
2 T. superfine sugar

Preheat your oven to 400 degrees.  In a small bowl combine the ingredients for the crumble. Working with your fingers, rub the mixture together until it is the consistency of bread crumbs or Parmesan cheese.  Set aside.

In a large bowl, sift together flour, baking soda, baking powder, and salt.  In another large bowl, whisk together eggs, yogurt, butter, and vanilla.  Make a well in the dry ingredients and add the wet.  Combine until a soft dough forms, do not over mix.  Carefully fold in blueberries.

Scoop batter evenly into a 12 cup greased muffin tin.  Spoon crumble topping over each muffin, pressing slightly into the dough.  Bake for 20 minutes or until golden brown.  Allow to cool.

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