By Kelly Bogard
Farmers markets are the tasty side of summer.
Fresh fruits and veggies line the farm stands. Farmers talk with shoppers. And the smell of fresh baked goods fill the air.
We have a few here in the Central Texas area, and I paid some a visit this past weekend. Boy did I come home with a haul!
Pattypan squash, grape tomatoes, sweet corn, peaches, cantaloupe, strawberries and Butters’ favorite—blueberries.
A nice young man from Teague, who was helping his mom, sold me the blueberries. At the ripe old age of 12, he was quite the salesman of the fruits and veggies he helped grow and pick for market. Thanks to him, I now have three pints of blueberries to make all kinds of goodies.
This is what’s on my plate this week.
For Blueberry Crumble Muffins, you will need…
2 c. self-rising flour
½ c. sugar
1 tsp. cinnamon
1 c. milk
¼ c. butter, melted and cooled
1 pint blueberries
And for the Crumb topping, you will need…
½ c. flour (self-rising or all-purpose)
½ c. sugar
¼ c. butter, melted
Fresh blueberries have been a favorite treat of Butters since she was a baby. They’re plump, juicy and just a bit tart. She’s already devoured a pint by herself, so I better get to baking before they’re all gone.
Fill each muffin cup two-thirds of the way full with the muffin batter. I like to use the foil muffin cups that don’t require a muffin pan. They are a bit bigger and make baking with a crumble very easy. Just before putting them in the oven, give the muffins a good sprinkle of the crumble mix.
These muffins are quick, easy and perfect for this time of year. Blueberries are being harvested right now, so be sure to check the farmers market for some fresh-from-the-field beauties. From all of us at Texas Table Top, enjoy!
Recipe: Blueberry Crumble Muffins
Summary: Fresh, moist and crumbly breakfast treat
- 2 c. self-rising flour
- ½ c. sugar
- 1 tsp. cinnamon
- 1 c. milk
- 1 egg
- ¼ c. butter, melted and cooled
- 1 pint blueberries
- CRUMB TOPPING
- ½ c. flour (self-rising or all-purpose)
- ½ c. sugar
- ¼ c. butter, melted
- Combine dry ingredients for muffins in a large bowl.
- In a separate bowl, combine milk, egg and butter.
- Slowly add the wet mixture to the dry one. Stir to combine completely.
- Fold in blueberries.
- For crumb topping, combine flour and sugar.
- Stir in butter until all dry ingredients are wet.
- Fill muffin cups two-thirds full with muffin batter.
- Sprinkle with crumb topping.
- Bake for 20 minutes.
- Serve warm.
Baking time (duration): 0 hour(s), 20 minutes
Number of servings (yield): 8-10 jumbo muffins