When I was a little girl, my mom owned a catering business and worked a lot of nights. I would have sleepover parties at my Nonnie’s house and every morning we would get up and make blueberry muffins together. They usually were from a box (and I am embarrassed to admit to you that I do love a boxed blueberry muffin) but I remember her letting me mix the batter and crack the eggs. I also remember learning to crack the eggs into another bowl instead of the actual batter bowl because you never know when you are going to get a bad egg. I think on that particular morning we made a trip to Dunkin Donuts for our blueberry muffin fix. But I loved this morning tradition and still do.
There is nothing better than a blueberry muffin fresh out of the oven. Well, maybe if you slather it in some sweet cream butter. Then there really is nothing better. I love to bake, but I do not necessarily want to have baked goods around. You see, I lack self-control. So I usually will bake to my heart’s content and then as soon as I can, I pawn off my baked goods to some unsuspecting person. On this particular day, I had gorgeous Victoria Island blueberries that needed to be used and not a ton of time so a muffin was the obvious solution. The thing that I love about muffins is that the whole process from conception to eating can be completed in about 30 minutes. Really, it is just a matter of mixing dry into wet and putting them into the oven. Simple. Easy. A perfect way to start a morning. I was so inspired by my delicious little muffin that I baked a second batch with new flavors to be shared with you at a later time.
Who was the unsuspecting person that received these blueberry muffins you ask? The lovely office staff at William’s (and soon to be Ava’s) school. I love being able to live so close to their school that the muffins were still warm when I delivered them. That would make me happy. I hope that it made them happy.
About an hour after I dropped the muffins off I got an email asking for the recipe. I guess that they liked them.
This recipe comes from the The Gourmet Cookbook. I have to be honest with you here, this book was a gift, and I was a little disappointed when I opened it. It has no pictures. Pictures are my favorite thing about cookbooks. This is a book that I probably would never have bought myself, but a book that truly is my go-to cookbook. I find myself leafing through it every now and again and finding a new gem that I need to try or one that I need to make again. This recipe is no different. A tender muffin full of fresh berries. A crumb top that adds a little something extra. A truly delicious and simple blueberry muffin.
For the crumb topping:
3 Tablespoons cold butter cut into small cubes
1/2 cup flour
3 1/2 Tablespoons sugar
Make a batch of these for someone and I promise you that you will have a friend for life.
- 6 Tablespoons unsalted butter
- 1/3 cup whole milk
- 1 large egg
- 1 large egg yolk
- 3/4 teaspoon vanilla
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups blueberries
For the crumb topping
- 3 Tablespoons cold butter cut into small cubes
- 1/2 cup flour
- 3 1/2 Tablespoons sugar
- Melt the butter and let cool slightly. Whisk in milk, egg, egg yolks, and vanilla until well blended.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Wash and pick over your blueberries. You could toss them in a bit of flour so that they do not sink, but I did not this time.
- Add the dry ingredients to the wet ones.
- And mix until just combined. Fold in the blueberries.
- In a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.
- Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.