Blueberry Crumble Muffins | What you'll be making tomorrow morning...

So, you know I've had a scone 'thing' for a couple of months... well, I've moved on to a muffin thing now.  This recipe is the combination of classic Blueberry Muffins with the crumbly top of a coffee cake.  After stirring these together in 10 minutes on a Saturday morning (without even getting out your mixer...) you'll ask yourself- why don't I make muffins from scratch every day?  I promise, they are so easy and so delicious. 

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Disposable Piping Bags | My Muffin Shortcut

One of my favorite shortcuts that I use almost every week, is to make a large batch of muffin batter and keep it in the fridge or freezer in a Disposable Piping Bag.  If we want fresh baked muffins, I just get the bag out of the fridge in the morning, snip off the end, squeeze the batter into muffin papers, and in 15 minutes we have warm muffins.



If you keep the batter in the freezer, just put the bag of batter in the fridge the night before and it should be perfectly thawed in the morning.

I always keep a couple bags of Muffin batter and unbaked Scones (Scones Recipes Here) in the freezer. 

White Cupcake Liners

These aren't just any cupcake papers. 

Most cupcake papers are only 1 inch tall and 2 inches in diameter and Jumbo papers are taller, but are 2 1/4 inches in diameter - too big to fit in a standard cupcake pan.  These liners are 1 1/2 inch, for a nice and tall cupcake, but are only 2 inches in diameter, fitting perfectly in a standard pan. 

It took me forever to find these perfect cupcake papers!  Sometimes it is the little details that help make your treats look their best.

Blueberry Crumble Muffins
the upgraded classic


1¾ cups all-purpose flour
¾ cups granulated sugar
2¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup milk
4 tablespoon unsalted butter, melted and cooled
1 large egg
6 oz. fresh blueberries
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Topping
½ cup + 2 tablespoon all-purpose flour
¼ cup light brown sugar, lightly packed
¼ teaspoon kosher salt
2 tablespoon cold unsalted butter

For the muffin batter, stir together flour sugar baking powder, soda and salt in a large bowl.  Add melted butter, eggs and milk and stir just until combined.   Fold in blueberries.  With an ice cream Scoop (sold here), scoop batter into a muffin tin lined with Cupcake Baking Papers (my favorite here- the secret is that they are a little taller than average, fitting in a standard muffin pan, but making a plumper muffin/cupcake).

For the topping, combine flour, brown sugar ans salt in a medium bowl.  Cut butter into small cubes and put it into the flour mixture.  With a fork, work the butter into the dry mix until it is a crumbly texture.  With your hands, crumble the mixture on top of each muffin.

Bake at 375 for 15-20 minutes.

**To make ahead, scoop batter into a Disposable Piping Bags and keep in the fridge or freezer.  If you keep the batter in the freezer, just put the bag of batter in the fridge the night before and it should be perfectly thawed in the morning.

Products Used :

Muffin Liners (Brown or White available)
Disposable Piping Bags
Scoops

Blueberry & Orange Muffins

I'm re-sharing this recipe, as Emma and I plan to go blueberry picking soon... yay summer!

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Not only do we have a lot of blackberries around here, but we also have (had) a lot of blueberries.  We've made gobs of blueberry muffins this summer and I needed a twist of something new.

I added some orange juice and zest to our most recent batch and love how it turned out.  It was just the right amount of something different.  I was considering even doing an orange glaze on the top - I love anything with a glaze, but opted for a crunchy sugar sprinkling instead.

I also baked these a little longer than I normally do because I had a craving for a browned sugar top.  Don't ever underestimate the power of texture when it comes to food.  Yum!

A morning baking at the baking counter - I really do love having a big separate area to spread out on. 

Here's one of my favorite tips : I put extra batter in a Large Disposable Pastry Bag.  I can keep it in the refrigerator for a couple of days or in the Freezer for months.  When we want muffins, I just get it out and squeeze it individually into the muffin papers.  If it is in the freezer, I get it out the night before and put it in the fridge to thaw.

I love the Jumbo Brown Cupcake Papers for muffins - just like a bakery.

This is the morning we went blue berry picking with our friends.  Sweet Emma. 

I think she tried a green one ; )

Blueberry Orange Muffins

1¾ cups all-purpose flour

¾ cups granulated sugar

2¼ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup milk

4 tablespoon unsalted butter, melted and cooled

1 large egg

1 orange, zested and juiced

6 oz. fresh blueberries

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coarse sanding sugar*

For the muffin batter, stir together flour sugar baking powder, soda and salt in a large bowl.  Add melted butter, eggs, orange juice, zest and milk and stir just until combined.   Fold in blueberries.  With an ice cream scoop, scoop batter into a muffin tin lined with papers.

Top generously with coarse sanding sugar.

Bake at 350 for 18-22 minutes.

I sprinkled generously with sanding sugar before baking.

Love that crunchy sugar top!

Favorite Baking Supplies Used : 

Brown Jumbo Cupcake Papers
Scoops
Disposable Pastry Bags

Watermelon Blueberry Popsicles | Summer Homemade Popsicles

Homemade Watermelon Blueberry Popsicles

This was THE easiest thing I've ever done.  They are delicious, beautiful, healthy, inexpensive... did I mention easy?  And beautiful!? 

This is as 'real food' as it gets - cubes of watermelon blended, poured into a glass and topped with fresh blueberries.  No added sugar, no other ingredients.  Pure watermelon.  It is so refreshing - the watermelon, when frozen, has the most amazing texture.  Perfect for kids and adults alike.

But... if you really want to please the adults, add a squeeze of lime and a shot of tequila - Watermelon Margarita Pops!  Who needs jello shots...

Watermelon Popsicle Recipe :