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
1 egg
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.

First, preheat your oven to 425 degrees. While the oven is heating, combine the dry muffin ingredients in a large bowl.
Blueberry Crumble Muffins

Then, mix together the milk, egg and melted and cooled butter in another bowl. If you don’t cool the butter, you end up with butter pearls that are harder to break down while baking.
Blueberry Crumble Muffins

Slowly add the wet ingredients to the dry ingredients and stir until everything is well-combined. It might get a little sticky. Next, fold in your blueberries and set aside.
Blueberry Crumble Muffins

In a small bowl, mix together the flour, sugar and butter for the crumble topping. Just mix until everything looks wet and crumbly.
Blueberry Crumble Muffins

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.
Blueberry Crumble Muffins

Bake for 20 minutes and serve warm.
Blueberry Crumble Muffins

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!

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Recipe: Blueberry Crumble Muffins

Summary: Fresh, moist and crumbly breakfast treat

Ingredients

Blueberry Crumble Muffins

    MUFFINS

  • 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

Instructions

  • 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

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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