Thursday, June 9, 2011

Double Blueberry Crumb Muffins

        Have you seen the current crop of blueberries in the markets?  They  are truly enormous and so tantalizing that Andrew couldn’t wait to get home and make a batch of blueberry muffins.   He found an ideal recipe in Tate’s Bake Shop Cookbook.   We’ve baked from this book before and since Kathleen King is a Southampton native and we live in neighboring Bridgehampton, we take a certain amount of pride in her recipes. 
        The blueberry itself is one of the Super Foods, loaded with anti-oxidants.  In fact it’s the king of anti-oxidants coming in at number one in a group of 40 fruits and vegetables.  Its list of benefits reads like this:
Lowers cholesterol, prevents urinary tract infections, improves memory, co-ordination and balance, improves eyesight and slows aging.  A cup of them only contains 80 calories and that same cup has 5 grams of fiber.  Hand me those berries, I think I’ll eat them by the handful. And the good news is, as long as you incorporate their skins into your recipe, you get all that good nutrition baked right into every bite.  Has anybody ever peeled a blueberry?
In one of Andrew’s incredible double blueberry muffins, you get loads of blueberries, from top to bottom.  The way that is accomplished is by tossing the berries in flour to coat them so that they don’t drop to the bottom of the muffin tin.  Then there’s that crumb topping which is like icing on the cake, deliciously decadent with its buttery pecans and brown sugar.
And to gild the lily even further, you can eat one of these beauties for breakfast, save another for a mid morning snack or one have one for afternoon tea.  Here’s the recipe for 12 muffins.  Andrew doubled it to make 24.  There are never enough of these beauties in our house:

Recipe for Double Blueberry Crumb Muffins adapted from Tate’s Bake Shop Cookbook:
Yields: 12 muffins
For the Crumb Topping:
¼ cup firmly packed dark or light brown sugar
¼ cup all-purpose flour (I only use unbleached)
1/2 cup chopped pecans
2 Tablespoons salted butter, melted
1½ teaspoons grated orange or lemon zest

For the
1½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup milk
½ cup salted butter, melted
1 large egg
2 Cups Blueberries
Flour for tossing the blueberries in
Preheat the oven to 400F. Grease 12 3× 1½ inch muffin cups.

To make the topping: In a small bowl, combine the sugar, flour, pecans, butter ad orange zest. Mix it together until it is crumbly. Set aside.
To make the batter: In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In a separate small bowl combine the milk, butter and egg.

Toss the blueberries in flour to keep them in suspension in the batter.
Add the milk mixture to the dry ingredients and fold them in. Fold in the berries and spoon the battter equally into the prepared muffin cups.

Spoon the crumb mixture evenly on top of each muffin.
Bake for 20 minutes or until a cake tester or toothpick inserted in the center of one muffin comes out clean and the top is golden brown.


  1. Love Tate's Cookbook! Can't wait to make a batch of muffins!
    Thanks for sharing, Monte.

  2. OMGosh - came home from a trip and went to my "go to" man for great food, great stories, and gorgeous photos - this is the one I made first!!! And your right about the blueberry season this year - it's amazing, they are sweet and huge and as many as I overstuffed in my pans, they did not burst and stain the dough bluish. Perfect perfect perfect! Now, next is the Parpadelle..... Thanks Monte!!