Don’t forget to visit my Food Blogger Brunch Week Post to see the AMAZING prizes for #BrunchWeek and enter to win these FABULOUS prizes below in the Rafflecopter (ARV $1800)! This week I have posted a great Blood Orange Mimosa recipe, a recipe for Tomato and Mozzarella Quiche, and an addicting Almond Croissant recipe – you should definitely check them out. Happy Brunching!!!
Whenever I go to visit my parents, usually a weekend trip, we always manage to have a homemade breakfast. Sometimes we have Eggs & Bacon, Muffins, or Mom’s Famous Mickey Mouse Pancakes – yes, I’m in my late 20’s and still look forward to the mouse pancakes (sometimes with chocolate chips too!). Dad has always made THE best French Toast. The most recent visit was to go wedding dress shopping with my sister, KB. P.S. She found an amazing dress, looked absolutely beautiful in it and I can’t wait for her wedding!!!
There were about seven of us that needed to be wrangled in the morning to go wedding dress shopping, but Mom made sure we had a good breakfast, Blueberry Muffins. There is really nothing like hot muffins, fresh out of the oven, with a pat of butter melting on both halves. Mmm yum!
I recently went blueberry picking and still have a bunch in my fridge and freezer. What better way to use those sweet blueberries than in this delicious recipe. You’ll want to have one with butter right from the oven too!
Crumb-Top Blueberry Muffins
adapted from a culinary school recipe
Crumb-Top Blueberry Muffins Ingredients:
– 2 tablespoons plus 2 teaspoons All Purpose Flour
– 2 tablespoons Granulated Sugar
– 2 tablespoons Brown Sugar, packed tightly
– 1/2 teaspoon Ground Cinnamon
– 2 tablespoons Unsalted Butter, cold
– 2.5 cups All Purpose Flour
– 1/3 cup Granulated sugar
– 1/3 cup Brown Sugar
– 1 tablespoon Baking Powder
– 1 teaspoon Baking Soda
– 1/4 teaspoon Salt
– 2 large Eggs
– 6 tablespoons Unsalted Butter, melted
– 1 teaspoon Vanilla Extract
– 1 cup Buttermilk
– 2 cups Blueberries, fresh or frozen
Crumb-Top Blueberry Muffins Directions:
– Heat oven to 350F. Either grease and flour or line muffin tins with cupcake wrappers.
– Make topping by combining the first 4 ingredients, Flour, Sugar, Brown Sugar and Cinnamon, in a small bowl. Cut in the Butter using a pastry blender or 2 knives, until the mixture resembles coarse crumbs and set aside.
– For the muffins, combine the Flour, Sugar, Brown Sugar, Baking Powder, Baking Soda and Salt in the bowl of your stand mixer.
– In a separate bowl, whisk together the Eggs, melted Butter, Vanilla Extract and Buttermilk.Pour the liquid mixture into the dry ingredients and mix just until combined, being careful not to overmix. Remember to scrape the sides of the bowl to ensure that the ingredients are incorporated.
– Gently fold the Blueberries into the batter until evenly distributed.
– Using an ice cream or cookie scoop, fill the muffin cups almost to the top – about 18 all together. Sprinkle each muffin with about 1-2 teaspoons of Crumb Topping.
– Bake for 20-25 minutes. The will be golden and spring back when touched or until a cake tester inserted into the middle comes out clean.
Today’s Brunch Recipes from participating #BrunchWeek Food Bloggers
Asparagus and Leek Frittata by Rachel Cooks
Brunch Recipes with Potatoes
Meat, Poultry and Fish Brunch Recipes
Spreads for Brunch
Brunch Dessert Recipes
Until next time,
LOVE & CONFECTIONS!
Disclosure: I have not been given any monetary compensation for this post or any #BrunchWeek post involving the above sponsors and/or prizes. Samples and bits of promotional material have been given to me, not exceeding a value of $100 total.