There are also many other wonderful delights is this terrific book!
Just look at all the berries!
Blueberry Crumb Muffins
From the Clinton St. Baking Company Cookbook
Makes 10 muffins
1/2 stick unsalted butter
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
1/2 cup sour cream
1 cup fresh or frozen blueberries (add while frozen)
10 tablespoons Crumb Mix
Crumb Mix
1/2 cup all-purpose flour
1/2 sugar
1/4 teaspoon cinnamon
1/2 stick butter
Place the flour, baking powder, and baking soda in a bowl. In a mixing bowl, cream the butter, then add sugar, and vanilla. Add the egg and blend until combined. Add half of the sour cream and mix lightly, then add half of the dry ingredients and mix lightly. Repeat the same process with the remaining sour cream and dry ingredients. Be sure to end with the dry ingredients. Fold in the blueberries until just incorporated and evenly mixed. Spoon the mixture into muffin tin and top each muffin with one tablespoon of the Crumb Mix. Bake at 350 degrees for 35 - 30 minutes until the top is golden brown and a toothpick comes out clean.
This post is part of “Simple Lives Thursday”.
What mouthwatering pictures! These really do look like the best blueberry muffins ever! I really like that you can add frozen blueberries to them too. Thank you for sharing them with Let's Do Brunch. I hope you will come along and link up again today!
ReplyDeleteJust got back from visiting family in Seattle (saw Seattle Tilth's booth at Pike Place Earth Day celebratiosn). I have been going to PCC on my visits for over 10 years! I have this recipe in the oven with a few variations so hopefully it will work out--it's beeping at me now...
ReplyDeleteI enjoy living in the Seattle area, glad you get to enjoy this beautiful place too. I hope your muffins are delicious! Thanks for visiting.
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