One Saturday a month my husband and son are up at 6:00am to help cook an always amazing spread at our church's Men's Breakfast gathering. On these same Saturdays, now that my girls and I are home on Saturday mornings, I try to plan for a special girls' breakfast together during a slow morning at home. This morning was one of those Saturdays... On the menu for breakfast today chez Steckys': cheesy kale omelets and blueberry crumb muffins. Dee-lish!!
I love this muffin recipe! I use it for berry muffins of any kind: blueberry, strawberry, raspberry or even mixed berries. It was given to me years ago by my pastor's wife, Jeannie Bechtel, who used it for a ladies' gathering. The sweet and buttery aroma has often filled my kitchen since (especially during berry-picking season). Because of the crumb topping, they look incredibly tempting to devour. Cutting one in half then spreading a small pat of butter over the soft, warm halves before sinking my teeth into one, adds to this girl's delight!
- 2 cups flour ( I use 1 cup of white flour & 1 cup of whole wheat)
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup sugar
- 2 tbsp. melted butter
- 1 egg
- 1 cup milk
- 1 cup blueberries (TIP: dust blueberries with about 1 tsp. of flour to avoid clumping once inside the dough mixture)
- 1/2 cup sugar
- 3 tbsp. butter, melted
- 7 tbsp. flour
- Mix flour, salt, and baking powder together in a separate bowl.
- Beat sugar and butter together; add sugar, then beat again.
- Add flour mixture to wet ingredients, alternating with milk, until all is well-blended.
- Fold-in flour-dusted blueberries.
- Fill greased muffin tin cups 2/3 full.
- Sprinkle a teaspoon of crumb topping (mix melted butter together with flour and sugar until firm) onto each muffin.
- Bake at 400 degrees for 25 minutes.
Yields 10 muffins