All seasons like winter, summers, rains, spring and fall autumn have their own set of offerings in fruits and vegetables with different and unique flavors. We should embrace each of these seasons with cozy to cool meals, drinks and desserts. These seasonal fruits and dishes become our staple for the season .
So now when the air is crisp and leaves have started to fall, let’s catch some season’s best offerings and use them for making something exotic. Today we would be making use to divine blue berries.
Many dishes are considered divine by foodies. Some foodies even rate desserts many notches above than even divine. Blueberry Muffins is one such cousins of cupcake which are adorable, loveable and children’s favorite. You can bake them in any numbers, it would still be less than required. So dear foodies, this time I would be sharing my family’s heirloom blueberry muffin recipe with you. This is also one of those dishes which I learnt first, while learning “how to cook”. The process is bit lengthy than many dishes, but the result would be sweeter than any of your tried dishes.
We are baking for about 8 Muffins, It would take about 30 minutes including preparation and cooking time. So let’s note down the ingredients.
For Crumble Topping
- One fourth cup all-purpose flour
- Half teaspoon ground cinnamon
- One fourth cup firmly packed light brown sugar
- 2 tablespoons unsalted butter, cut into 1/2 inch pieces
- 1 cup fresh blueberries or 1 cup frozen blueberries (unthawed)
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 -1 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and cooled
- To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
- Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
- To make the blueberry muffins, preheat the oven to 350 degrees F.
- Generously butter or grease six 8-ounce jumbo muffin cups.
- If using fresh blueberries, rinse and thoroughly dry the berries.
- In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
- In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
- In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
- Whisk in the vanilla and melted butter.
- Pour the buttermilk mixture into the well.
- Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
- If mixture is too thick, add the additional 1/4 cup of buttermilk and gently mix.
- Add the blueberries and fold in just to distribute evenly taking care not to overmix.
- Evenly divide the crumble topping among the muffins, sprinkling it on top.
- Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
- Serve warm, or cool completely.
You can even Store in an airtight container at room temperature for up to 2 days. But I don’t think that situation ever arrives. All muffins makes their way to stomachs before they even cool down. Enjoy this recipe with fresh berries, now its Fall time. You won’t get these fresh berries anymore in winters.
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