Saturday, May 15, 2010
Blueberry Crumb Muffins
The Modern Baker Challenge is baking its way through Nick Malgieri's The Modern Baker. We are in the quick bread section and I am skipping some of them. There was a sign up sheet to bake and blog about the quick breads, and I jumped at the opportunity to make the spicy jalepeno corn bread.
My family is a little devoid of a sweet tooth, so I have to be careful about what I bake. The blueberry crumb muffins were described by Nick (by the way, I think that I can call him Nick since he posted a response on my blog :) He went through and read and commented on all of blogs up so far. How cool.) Where was I? oh, described by Nick as a not overly sweet, packed with blueberries, muffin.
Joe's girlfriend Dana has come to Texas for a visit. We have not been the bests of hosts. My mom was recently hospitalized and is getting a little rehab before returning to her apartment. I have spent my evenings visiting my Mom so our house is a little lacking for attention. I decided muffins were in order for breakfast to compensate for our inattentiveness.
The crumb topping was a mixture of flour, baking powder, cinnamon, butter and brown sugar. I've never added baking powder to a crumb topping. I had a perfect amount of crumb for my muffins.
The muffins, like all quick breads, came together quickly. Flour, baking powder, salt, and nutmeg (I substituted cinnamon) were mixed together. Butter and brown and white sugar were mixed. Eggs were added. Flour mixture and dry ingredients soon followed.
Nick recommended that you mixed the berries a little to disperse their blueberry goodness. I used frozen blueberries.
This makes a tasty muffin. Enjoyed by everyone who is up so far.
Dana and Joe have been photographing some of Texas' beauty. We are having an amazing wildflower season. I thought that I would share, with Dana's permission of course.