Do you have a Christmas Morning tradition? Fresh baked Blueberry Muffins were a tradition on Christmas morning when Kiddo was a little munchkin. Now that he’s a grown man, I could not let the Blueberry Muffins simply fall by the wayside.
I especially like to bake up a batch of his favorite muffins while Kiddo is sleeping. As the muffins bake, the warm wonderful smells floated through the house. The scent of fresh-baked goodness tickles the nose of my sleeping family. As I pull the muffins from the oven, I can count on Kiddo wandering into the kitchen, a big smile on his beautiful face. “Must be Christmas” he said with a wink. Yeah, it must be . . . .
This is easy to whip up while the little ones are eagerly opening their Christmas Stockings. They are great to offer as part of a Christmas Morning Brunch. This recipe will make about 12 regular or 6 jumbo muffins. If making the jumbo muffins, you will have more crumb topping than needed. I don’t know about you, but in my book having more of anything is far better than running short. One word of caution – these muffins aren’t the sweet kind you may find in your local bakery.
Blueberry Muffins with Brown Sugar Crumb Topping
Brown Sugar Crumb Topping:
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1 1/2 sticks butter, room temperature
In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly. Set aside until ready to use.
Blueberry Muffins:
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar (or brown sugar substitute)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 Cup 2% Milk
1/3 cup Light Vegetable Oil
2 large eggs
1 teaspoon Vanilla Extract
2 cups fresh Blueberries
Preheat the oven to 375 degrees and line muffin pan with paper liners or brush with Wilton’s Cake Release.
In a large bowl, stir together the flour, brown sugar, baking powder and salt.
In a small, deep bowl, whisk together the milk, vegetable oil, eggs and vanilla. Add the liquid ingredients to the dry ingredients. With a wooden spoon; fold gently until almost combined.
Add the berries and fold just until blended.
Divide the batter among the muffin cups. Top with crumb topping.
For regular muffins, bake for about 20 minutes, or until golden and springy to the touch. For jumbo muffins, bake for about 10 minutes longer, checking every additional 5 minutes.
Remove from oven. Let rest in pan for about 5 minutes. Carefully remove from pan. If desired, serve with a little butter on the side.
Merry Christmas Everyone!
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