My tea in the garden today includes some blueberry muffins and blueberry herbal tea. In the background, I have some morning glories and moonflowers in the galvanized tub. Hopefully they'll make their way up the trellis and make some show stopping color before too long!
This is my very favorite plate, which is Mikasa's Berry Delight. I love the berry motif. Isn't it perfect for my blueberry muffins?
1/2 c. unsalted butter, softened (I used salted butter and left out the additional salt)
2 c. flour
1/2 t. salt
1 1/4 c. sugar
1/2 c. buttermilk or milk
2 t. baking powder
1 1/2 c .blueberries
On slow speed, cream butter and sugar. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternating with milk.
Mash 1/2 c. blueberries and stir in by hand. Fold in the rest of the blueberries. Fill muffin cups high and sprinkle with sugar (leave off the sugar if adding the crumble topping). Bake at 375 F, 25-30 minutes. Let cool in pan. Remove from pan carefully.
Crumble Topping (this is the halved version, which makes plenty!)
1/4 c. butter, melted
1/4 c. sugar (I used brown)
1/4 t. cinnamon
1/2 c. + 2 T. flour
Stir together the flour, sugar and cinnamon. Add the melted butter and stir. Set aside for a few minutes. Crumble on top of the unbaked muffins and bake as directed.
Tip: Freeze extra muffins in freezer-proof bags or containers. When ready to serve, let thaw and reheat in a 350 degree oven for a few minutes.
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Thank you for your visit! xo