Don’t walk out the door without a couple blueberry crumble muffins for breakfast!
Dish Count :: 1 saucepan, 2 Mixing Bowls, 1 Muffin Tin
It’s only Monday and I’m living for the weekend. Or well, Thursday to be exact. I’m heading out of town for a girl’s weekend that has been months in the planning to see some of my favorites in good ol’ Park City, Utah. It also happens to be the same day that we officially start construction on my project – whoopsie.
Can’t back out now!! Have you ever left work for a vacation at a bad time? I guess when they say there is no good time for a vacation, they’re right. Whomever, “they” are. But you can’t put your life on hold for work. And this is me putting that into action.
Much like the action of putting more than two of these blueberry muffins into my mouth. No shame.
Let’s just all be serious, we need vacations to get away. And this last week, I had THREE people tell me I “look tired”. We all know that is code for “You look like $#!T”, but maybe they are right, and this preplanned vacation is just what I need to get a little zen in my life.
And, when you’re running out the door with your hair half curled, the dog giving you the sad seal eyes, and you didn’t get anything ready for dinner for your husband, well – it’s time to roll on back and reset.
Or, my other go to strategy – eat a muffin.
More great ways to start your day!
Blueberry Crumble Muffins
- 2 cups Blueberries
- 1 cup + 1 Tbsp Sugar, divided
- 2 1/2 cups Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 2 Eggs
- 4 Tbsp Butter, melted and cooled
- 1/4 cup Vegetable Oil
- 1 cup Buttermilk
- 2 tsp Vanilla Extract
- 1/4 cup Flour
- 1/4 cup Sugar
- 1/4 cup Butter
Preheat oven to 425 degrees.
In a small sauce pan, mix together blueberries and 1 tablespoon of sugar. Bring to a simmer and crush blueberries until a sauce forms and thickens slightly - about five minutes. Remove from heat and allow to rest.
In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
In another larger mixing bowl, whisk together the eggs, and sugar until light in color. Add in the butter, vegetable oil, buttermilk and vanilla extract until well mixed. Fold in the flour mixture until just a couple flour streaks remain. Allow the muffins to rest for 15 minutes.
Grease a muffin tin with non stick spray. Fill each muffin tin 2/3 of the way with batter. Drop in 1 Tbsp of the blueberry syrup into the middle of each muffin tin. Using a chop stick or butter knife, swirl the blueberry mixture into the batter.
In a small bowl, combine the crumble toppings together using your fingers, until crumbles form. Divide the crumbles on top of the muffins.
Bake for 18 minutes, or until tested with a toothpick that comes out cleanly. Let rest in the muffin tin for 5 minutes prior to removing and cooling on a wire rack.