Recipe|July 17, 2011 12:00 pm

Berry Burst Muffins with Crumbble Topping

Recipe: BERRY BURST MUFFINS with CRUMBBLE TOPPING

From Bite Me Cookbook: GOLDEN-TOPED, FULL FLAVORED MUFFIN SEEKS HUMGRY DINNER- Height: 2 1/2 inches. Weight: ¼ pound. I have an eye-catching golden exterior and a warm, plumb blueberry interior. When I’m hot, I exude an intoxicating aroma. I’m looking for a long-term relationship and holding out hope that, one day, I’ll have my own batch of mini-muffins. I f you’re that special someone, call me at 1-888- GR8-BITE.

Ingredients

  • 2 cups flour
  • ¾ cups sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ kosher salt
  • 2 cups fresh blueberries
  • ½ cup melted margarine
  • 1 cup sour cream
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • Topping
  • ½ cup flour
  • ¼ cup sugar
  • 2 tbsp margarine

Directions

  1. Preheat oven to 375* F. Coat a 12-cup muffin tin with non-stick cooking spray. Lightly dust cups with flour, shaking cut the excess.
  2. For the batter, in a large bowl, combine flour, sugar, baking powder, baking soda, salt and blueberries. Gently toss to combine.
  3. In a small bowl, whisk melted margarine, sour cream, egg, vanilla and lemon zest. Gently stir into flour mixture just until blended. Do not overmix- the batter is supposed to look lumpy. Spoon into prepared tin, dividing evenly among muffin cups.
  4. For the crumble topping in a small bowl, use a fork to mix flour, sugar and margarine until it resembles coarse crumbs. Sprinkle topping over muffin cups.
  5. Bake 23-25 minutes, until muffins spring back when gently pressed. Cool 10 minutes in the muffin tin before removing to cool on a wire rack.

Preparation time: 45 minute(s)

Number of servings (yield): 12

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © Pinky Swear Press Inc..

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2 Comments

  • Amy Richardson July 19, 2011 2:38 pm

    Made them this week they were easy and phenomenal. They even tasted better the second and third day! You wouldn’t believe how perfect and professional they looked I wanted to attache a photo but couldn’t figure out how so instead I emailed the photo to my nearest and dearest to show them off.

    Thanks

    Amy

    Reply
  • Kendra January 6, 2012 9:11 am

    Great recipe! I made a few adjustments, because I didn’t have all the ingredients at home. I used raspberries instead of blueberries. I didn’t have quite enough sour cream, so I added about 1/4 cup orange juice. The muffins turned out great! I love the raspberry flavour, and the crumble topping is a nice added touch.

    Reply
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