Blueberry Crumble Muffins

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It’s the first day of May, and for me that’s really good news. Why? Well, besides the fact that Mother’s Day, Memorial Day and Cinco De Mayo is coming up pretty soon ,  I’ve always just really, really liked the month of May a lot. My birthday is in September but if I had a choice of when I was born, it would be in the month of May. If I was engaged to be married (which I’m not, nor am I evenly remotely close to being), I would want my anniversary to be in the month of May. If I had any children (I definitely don’t, my 1 year old niece is plenty, k thanks), I would want at least one of them to be born in May. It may be random, but I’m just really fond of May.

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So, because May feels like a holiday to me, I decided to put up some random facts and trivia about it:

  • May was once considered a bad luck month to get married. There is a poem that says “Marry in May and you’ll rue the day.” (Ummm, okay. Never mind about the wedding part I said earlier. Eh, Just kidding, I don’t care about superstitious nursery rhymes.)
  • May 11th- Eat What You Want Day (Great ‘holiday’. I personally think that it should ‘celebrated’ every day, but that’s just me.)
  • The United Kingdom celebrates May as the National Smile Month. (Awww, that’s schweet).
  • Celebrities I love that were born in the month of May: George Clooney, Emilia Clarke, Dwayne ‘The Rock’ Johnson, Henry Cavill, Bono, Stevie Wonder, Ian McKellen, Jamie Oliver, John C. Reilly, Kim Fields, Dule Hill

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See, all that proves that May is just full of all kinds of goodness. What about you guys? Anyone have a birthday in May? How about a wedding anniversary? Any great May stories to share? I’m all ears.

Okay, now onto the food.

True story: I actually didn’t use to like blueberries. I know, right?  The heck was the matter with me? I can’t really explain it, but the taste of them just wasn’t my cup of tea, whether it was raw blueberries or the flavor of blueberry baked goods.

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Luckily, I got over all that foolishness and found out that blueberries were friggin delicious. They’re even better when made into baked goodies. Those, I just can’t get enough of. Like blueberry muffins; pretty much one of the best snacks, breakfasts and sweets ever, right?

This recipe is another one of the ones that I tried out when I first began cooking for myself. It was huge hit, and I’ve made them several times over the past few years with great results every time. These blueberry muffins aren’t your typical ones either; for one, they’re flavored with lemon zest, which is such a great flavor contrast to the sweetness of blueberries. the best part though, is the crumble streusel topping that’s baked on top. I could eat that stuff all on it’s own. I could also see these muffins made with other types of berries too- raspberry or blackberry would probably be just as good.

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Blueberry Crumble Muffins

Recipe Courtesy of Great American Baking

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 Cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 2 large eggs
  • 1 cup low fat sour cream
  • 1/4 cup vegetable oil
  • 1 tablespoon grated lemon zest
  • 2 teaspoons vanilla extract

    Streusel

  • 3 tablespoons all purpose flour
  • 2 tablespoons rolled oats
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon grated lemon zest
  • 2 tablespoons (1/4 stick) butter, softened

Directions

1. Preheat oven to 400° F. Lightly spray a 12 cup muffin pan with nonstick cooking spray.

2. For the muffins, combine the flour, sugar, baking powder, baking soda and salt in a medium bowl.

3. Place the blueberries in another medium bowl. Sprinkle the blueberries with 1 tablespoon of the flour mixture. Toss to coat the blueberries.

4 . Place eggs in a medium bowl and beat lightly. Add the sour cream, oil, lemon zest and vanilla. Mix well.

5. Pour the sour cream mixture over the flour mixture and stir just until moistened. Gently fold in the coated blueberries. Divide the batter evenly among the prepared muffin cups, filling each about half full.

6. For the streusel, combine the flour, oats, brown sugar, lemon zest and butter in a small bowl. Mix well. Sprinkle the streusel over the batter in the muffin cups.

7. Bake until lightly golden brown, 15-18 minutes. Serve warm or at room temperature.

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46 thoughts on “Blueberry Crumble Muffins

  1. Blueberry lemon anything is one of my favorite combinations! Can’t wait to go blueberry picking soon enough. As for May, sorry we just missed it. My anniversary and birthday are both in April.

    • I wish I lived near a place where I could pick fresh blueberries, as it is I have to settle for going to the farmer’s market- which is still a step up from the grocery store. April’s a cool month too though- thanks 🙂

    • Haha, you know Prudy running a little bakery was one of my aspirations one day for the future. It’s one of those cute ideas that I get that are probably better staying ideas, at least for now. Thank you though ❤

  2. Yum…delicious looking muffins, Jess! Love that there’s ample berries visible too.:P
    I love May, too! Both me and hubby have May b-days!

  3. Welcome to Fiesta Friday, Jess! It’s so nice to meet you and have you mingling with us. These muffins look perfect. Just the right touch of brown on top for that crisp muffin-top goodness. 🙂

    • Thank You! I’m excited to here, I’ve loved looking through all the other link ups and am psyched to be able to join in on the fun 🙂

  4. Pingback: Fiesta Friday #14 and Fiesta Friday Challenge #1 | The Novice Gardener

  5. Just discovering your blog ! I really love it and those muffins look so good ! I need to bake more muffins it’s been too long …:! 🙂

  6. Yum! I love a good blueberry muffin and this one looks amazing with that perfect crumble topping. Thanks for all the tidbits on May. I really like May, too, for all the beauty and sunshine the changing Spring brings with it. Happy May!

  7. Yum! Blueberry and crumble just belong together in muffins! And I didn’t know those wacky facts about May. I’m so glad you are bringing these to Fiesta Friday this week! 😀

    • I agree, they’re the perfect match. Although I love streusel crumble with pretty much everything myself lol Thanks for stopping by 🙂

  8. Hey Jess! Welcome to Fiesta Friday!! Lovely muffins- the blueberries reeled me in, as they are just my favourite berry! Perfect to bring to the party! We’ll see you next Friday too, I hope! 😀

  9. So with you about the month of May, but then I’m biased. And it would’ve been one of my favourite actresses birthday today.
    Even as a kid I adored bilberries, as wild blueberries were called. So often I’d return home during their season stained purple from foraging them in hedgerows. Funny thing is, I now find their flavour really odd.
    Really good recipe for your muffins, especially with the sour cream. And like the fact they’re not loaded with sugar.

    • Thank you Johnny! The sour cream makes these muffins so moist, and the berries really make them sweet enough to not need the extra sugar.

      And I’m hoping that the actress you’re talking about was Audrey Hepburn- cause she’s one of my faves too! Thanks for commenting and stopping by 🙂

  10. Pingback: Strawberry Shortcake Cookies | Cooking Is My Sport

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