Wednesday, August 24, 2011

Jumbo Blueberry Crumb Muffins

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I pretty much love anything blueberry and I love muffins too. So when I found this recipe for jumbo blueberry muffins, I felt heaven smiling down on me. These are so good and really pretty simple to make. Want to know my favorite part? You get to use these things:
They are pretty genius if you ask me. You don't need a large muffin tin, the foil liners do all the work for you. Just put them on a regular cookie sheet.
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I found the recipe a couple of years ago here. You'll want to click that link and check out her blog because you will find so many other delicious recipes. And she makes them easy to follow so you start to feel like you know what you are doing. Until you remember you don't. But you can pretend. You could even throw some flour on your face, I'm just saying. You could.

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The crumble part makes these muffin tops extra delicious and crunchy. So if you are a muffin top lover {and I don't mean the kind you get when your jeans are too tight} you will love these. I may or may not have only eaten the top off of about 3 of them. I sort of like to think I'm cutting calories that way.
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 I've always used blueberries but next time I'm trying them out with banana. 

Enjoy!

Jumbo Blueberry Sour Cream Crumb Muffins:
From Sara at Short Stop

3 cups flour
2 cups sugar
1 1/2 tablespoons baking powder
1 stick cold butter, diced
2 eggs
3/4 cup milk
1/4 cup sour cream

Optional fruit:
2 cups blueberries
2 cups raspberries
2 cups apples, diced
2 cups bananas, diced

Preheat oven to 350 degrees. In a medium-sized bowl, combine flour, sugar, baking powder and butter. Using a fork or pastry cutter cut together until crumbly. Remove one cup of mixture and set aside for crumb topping.

To the remainder, add eggs, milk, sour cream and desired fruit. Mix until combined.

Line a cookie sheet with foil. Place jumbo muffin cups on cookie sheet and fill three-quarters full of batter. Sprinkle each muffin liberally with reserved topping mixture.

Bake at 350 degrees for 30-40 minutes, until muffins spring back when lightly pressed in the middle.




4 comments:

  1. this sounds amazing, i dont know if i will be able to hold back from just eating the tops though lol

    ReplyDelete
  2. Thanks for sending those with Brandon. It was the perfect morning snack!

    ReplyDelete

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