Blueberry Crumb Muffins
These muffins are packed with delicious, fresh blueberries (you may also use frozen) and topped with buttery crumbs. In the bakery, before leaving for the day, I would prep out the dry ingredients in plastic containers. When I arrived in the early a.m., I just added the liquid ingredients to the dry, scooped them into muffin tins, made the crumbs and had baked fresh muffins in no time at all. You can do the same, by prepping out the dry ingredients in a bowl the night before and cover with plastic wrap. In the morning, half of the “work” is done.
I just returned from Ocean City,MD, where I met my daughter’s family for a brief vacation. I wanted to be able to help out a bit so, I packed the dry ingredients in one ziplock bag, and the egg and half and half in another, threw a stick of butter in the cooler with the liquid ingredients bag and off I went! In the morning, in less time than it took the oven to heat, I had mixed up the ingredients and we were enjoying hot muffins 30 minutes later.
This recipe makes 12 muffins.In a bowl, measure: 2 cups AP Flour 1/2 cup Sugar 1 Tabl. Baking Powder 1/2 tsp. Salt 1 Tabl. Fresh Orange Zest Combine and stir into the above dry ingredients: 1/3 cup Butter, melted, cooled 1 cup Half and Half 1 Egg, whole Stir in: 1 pint Blueberries CRUMB TOPPING: Combine in bowl and mix with fork or fingers until crumbs form: 1/2 cup flour 2/3 cup Sugar 3 Tabl. Butter, softened
Scoop the batter into muffin papers and sprinkle tops with crumb mixture. Bake in a 350 degree oven for 25 minutes or until test done in center.