On the eve of the eve of New Years Eve, I can’t help but reflect of what a year it has been. I have had a great year; lots of traveling – Spain, Greece, Mexico, New York twice and Seattle, a couple of new friends that have become incredibly dear to me and crossing the three decade mark – just to name a few high points. While I’m not entirely sure of what is in store for 2012, I’m looking forward to see what happens.
With all of that said, let’s get on to the subject at hand – New Year Day brunch. I wanted to share another brunch addition or option – Blueberry Crumble Muffins. They are light and have the perfect amount of sweetness to balance out the savory flavors of the strata. Paired with some fresh fruit and coffee – that’s my kind of brunch.
Light, flavorful and a great way to celebrate the first day of the New Year.
The topping ingredients.
It should look something like this – coarse meal.
Now the cake part. Lime zest really helps accentuate the blueberries.
Mix up your first set of ingredients. Then add in the sour cream and egg until smooth.
Fold in the blueberries. Aren’t they beautiful?
Fill your muffin tins with the mixture then add the crumble on top.
A dollop of fresh whipped cream makes everything 1000% better.
Light, sweet, flavorful and a great way to celebrate the first day of the New Year.
Wishing you all the very best in 2012!
Blueberry Crumble Muffins
1/2 cup all-purpose flour
1 cup light brown sugar
1/2 teaspoon salt
1 ½ sticks cold unsalted butter, cut into small pieces
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 stick cold unsalted butter, cut into small pieces
3/4 cup sour cream
1 large egg, beaten
1 ½ cups of blueberries
1 tablespoon of lime zest
Preheat the oven to 350°.
In the bowl of a standing mixer fitted with the paddle, combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.
Line 18 standard-size muffin cups with paper liners. Spray the liners with vegetable oil cooking spray. In the mixer bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Fold in the blueberries and zest until just incorporated. Fill the muffin cups halfway with the cake batter. Press the streusel into clumps and sprinkle on top.
Bake the crumb cakes in the center of the oven for about 30 minutes, until risen, golden and springy to the touch; rotate the pans halfway through baking. Let the crumb cakes cool slightly before serving.
This recipe was inspired by an apple muffin recipe by Chef Spike Gjerde of Woodberry Kitchen.