Yesterday we celebrated Mother’s Day with a family brunch. A tradition for our family, it’s nice to come home when the weather is just starting to get warm and the mountains turn green, and have a mimosa with the whole extended family.
We had found these flowers a while ago online and had to order them for Mom. We signed the card “Love Adam, Kiley, Jamie, Lily, Rosie, & Olive” so the florist must have thought my mom was a nut with a ton of kids…but she’s just a crazy dog lady. But they came out so cute!
I guess our whole family is filled with dog people….
Kiley and I made a new recipe – Blueberry Crumb Muffins. Classic blueberry muffins with a crumb topping were the perfect pastry for Mother’s Day brunch!
You need 3 bowls: 2 for the muffins (separate dry and wet ingredients) and 1 for the crumb topping. Once ingredients are combined and well-mixed, spoon the batter into greased muffin tins so each is 3/4 full. Make sure to distribute the blueberries evenly (they can sink to the bottom of the batter).
Add the crumb topping.
Bake at 375 degrees for 30 minutes, or until a toothpick comes out clean. (For me, 30 minutes was perfect.)
Sweet, moist, and fruity – the perfect blueberry muffin.
Blueberry Crumbs Muffins
Adapted from Food & Wine
Makes 18 muffins.
- 1 3/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 cups blueberries (fresh or frozen)
- 1 cup all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- Pinch of salt
- 6 tablespoons unsalted butter, melted
Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.
Muffins: In a medium bowl, whisk the flour with the baking powder and salt. In a separate large bowl, combine the sugar, eggs and canola oil and beat with an electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
Crumb Topping: Meanwhile, in a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool for 10 minutes before serving or store in airtight container.