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Sunday, July 8, 2018

Blueberry Crumb Muffins


Well my grand plans of posting a recipe once a week seems to have gone by the wayside…

How was my last post in April?? Like seriously time is flying by.

I am making my big comeback with yet another muffin recipe, shocker!

This is a really good one, fresh blueberries a crunchy cinnamon topping, that is hard to beat!



What you need,
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Makes 12 muffins

For the muffins,

1 ½ cups all purpose flour
1 tsp. baking soda

1 tsp. baking powder
½ tsp. salt
1 cup mashed ripe banana (I had 2 large bananas)

¾ cup granulated sugar
1 egg
1/3 cup butter, melted
1 cup fresh blueberries

For the topping,

1/3 cup brown sugar, packed 
2 tbsp. flour
¼ tsp. ground cinnamon
1 tbsp. butter, softened

Start by heating the oven to 370 degrees. Line a muffin tin with paper liners, or spray liberally with non-stick spray.

In a large bowl, stir together the banana, sugar, egg and butter until smooth and fluffy.

Add in the flour, baking soda, baking powder and salt. Fold to just combine.
Toss in the blueberries and carefully stir them into the batter. 
In a small bowl mix the topping ingredients together until light and crumbly.
Scoop the batter into the prepared pan and top each muffin with a teaspoon of the topping.
Bake for 18-20 minutes until golden brown and crisp on top.
Let the muffins cool in the pan for 5-8 minutes then carefully remove them to a wire rack to cool completely.


Store in an airtight container for 3-4 days or you can freeze them. They likely won’t last that long, they are truly delicious!



This muffin recipe would be great with any seasonal fruit, raspberries, chopped peaches or nectarines, plum, cherry!! You get the idea…

Glad to be back, let’s see if I can get another post out next week. Don’t hold your breath, but I am hopeful!



Enjoy!



Jen


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