A Morning Bursting with Sweetness

From the time my children were small, Christmas Morning always began with fresh baked Blueberry Muffins. Way back then, my baking skills were limited to boxed mixes.

That was okay, since there was an amazing mix for blueberry muffins that tasted just like the ones sold in a bakery. The mix had been around for years. My children grew up on those muffins, as did Kiddo (our grandson, who we have raised since birth). But then about 10 years back, the mix was gone. It had been replaced by another mix, not nearly as good, but simple to make. There were no berries to rinse – only freeze-dried berries in the mix. And no topping to make. That’s when I discovered two things. First, I can bake. Baking is different from cooking. Cooking allows for more creativity. It can be a pinch of this or a taste or just a feeling. Baking is a science. Everything is measured, weighed, exact. However; when done right, baking has its own amazing rewards. The upside to a box mix is that it’s fast. The down side to a box mix is that it’s a box mix.

These days, Blueberry Muffins aren’t just for Christmas Morning (although that tradition continues – and Hubby has baked a batch or two.) Summer is brusting with sunshine and promise and flavor. The perfect time to bake up a batch of sweet Blueberry Miffins. The topping in this recipe doesn’t create your typical crumb topping. It melts into the muffin – no need to butter them. And the brown sugar creates a thin, crisp finish to the muffin crown. So delicious!

Bursting Blueberry Muffins
Muffin Batter
1/2 cup Butter, softened
3/4 cup Sugar
2 large Eggs
1 teaspoon Vanilla
2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Milk
1-3/4 cups Blueberries

Heat oven to 375 degrees. Line a 12-cup muffin tin with paper liners, set aside.

In a large mixing bowl, cream together the butter and sugar until light anf fluffy. Beat in eggs, one at a time, mixing well with each addition. Add vanilla, set aside.

In a separate bowl, stir together the flour, baking powder and salt.

Beat the flour mixture into the egg mixture; alternating with milk. (Half the flour, beat, then milk, beat, ending with remaining flour, beat until smooth).

Gently fold blueberries into the batter. Make sure it is folded in completely, otherwise you’ll have plain batter at the bottom of the bowl. Spoon batter evenly into the prepared muffin tin. Set aside.

Butter Topping
2 tablespoons Flour
2 tablespoons Brown Sugar, packed
1/2 teaspoon Cinnamon
2 tablespoons Butter, chilled

Stir together flour, sugar and cinnamon. Cut in the chilled butter. Sprinkle butter topping over each muffin.

Place in the heated oven and bake for about 25 minutes, until a cake tester comes out clean when incerted in the center of a muffin.

Let cool in the pan for about 5 minutes before serving.

Split open and enjoy.

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Blessed be God; who lives for ever and ever.