Summer isn't over yet, right?! I refuse to give up all of the yummy fruit we've been eating, especially blueberries! Don't get me wrong, I've got my fall baking all planned out (crazy, I know) but I there are few things greater than fresh fruit. So until September is over, I will be sharing with you a handful of summery recipes. Deal? I'll start off with these muffins. They make a perfect morning treat or a tasty afternoon snack. I've loaded them up with fresh berries and topped them with a sweet crunchy crumble. If you're looking to lighten things up a bit, you can always use low-fat sour cream, yogurt and milk (and even egg whites too). Enjoy!
Blueberry Crumble Muffins
2 c. all-purpose flour
1 c. sugar
4 tbsp. (¼ stick) butter, room temperature
1 c. sour cream
⅓ c. blueberry yogurt
½ c. milk
1 tsp. vanilla
½ tsp. salt
1 tbsp. baking powder
1½ c. fresh or frozen blueberries
⅓ c. flour
2 tbsp. sugar
¼ c. brown sugar
4 tbsp. (¼ stick) butter, cold
1. Preheat oven to 350 degrees. Prepare 2 muffin tins, set aside.
2. To prepare crumb topping, combine all ingredients in a small mixing bowl. Using a pastry blender, cut butter until mixture resembles coarse crumbs, set aside.
3. In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add sour cream, yogurt and milk, mix until smooth (2 minutes or so). Add vanilla and egg, mix until incorporated.
4. In a medium size mixing bowl, whisk together flour, salt, and baking powder. With mixing speed on low, gradually add dry ingredients.
5. Remove bowl from stand, gently fold in blueberries. Scoop into muffin tins, filling each ¾ of the way full. Generously sprinkle tops with crumble. Place in oven and bake for 22-24 minutes, or until the tops turn golden brown in color.
6. Remove from oven and let cool in tins for 5-6 minutes. Transfer to a wire rack to cool completely.
Adapted from The New Best Recipe, Blueberry Muffins | Makes approximately 16 muffins