Blueberry Muffins + Coffee Cake = Delicious JUMBO muffins! What better way to wake up in the morning than to the smell of beautiful JUMBO muffins that taste incredible. On this episode of Plate It Perfect®, Callie shares a tasty muffin recipe with you to start your morning right! What is your favorite breakfast food? Let me know in the comments below!
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Muffin Batter:
• 2 cups all-purpose flour, minus 1 tablespoon for tossing with fresh
blueberries
• 3 tsp of baking powder
• ½ tsp salt
• ¾ cup packed brown sugar
• 1 egg
• 1 cup milk
• ¼ cup vegetable oil
• 1 cup blueberries plus a few tablespoons extra for topping
Cinnamon Swirl:
• ¼ cup packed brown sugar
• 1½ tsp cinnamon
Crumb Topping:
• 2 Tbsp cold butter, finely diced
• ¼ cup packed brown sugar
• ¼ tsp cinnamon
For the Glaze:
• ¼ cup confectioners’ sugar
• ½ teaspoon vanilla extract
• 1 teaspoon milk
Directions:
• Preheat oven to 400. Line muffin tin with papers.
• In a small bowl prepare cinnamon swirl filling, mixing well. In
another bowl, make crumble topping. Mix brown sugar and
cinnamon well. Then using a fork, cut in butter until crumbles
form.
• Set both aside. In a large bowl combine flour (minus
1tbsp),baking powder, salt and brown sugar. Mix well.
• In another bowl, whisk together milk, egg and oil. Add to flour
mixture. Mix to combine, but don't over mix. Add 1 tablespoon
flour to 1 cup blueberries and stir. Gently toss floured blueberries
into batter.
• Add ¼ cup batter to each well in the muffin tin. Sprinkle in 1 tsp.
cinnamon swirl mix. Top with another ¼ cup scoop batter.
Sprinkle with crumb topping. Add a few extra blueberries to the
top of each muffin for color.
• Bake for about 30 minutes until toothpick comes clean. Cool on
wire rack.
• To make the glaze, combine confectioners’ sugar, vanilla and
milk. Whisk until smooth. If the glaze is too thin, add more
confectioners’ sugar as needed.
• When the muffins are done, cool for 10 minutes and drizzle the
glaze on each muffin.
• Allow glaze to set before serving.
Styling Tips:
• Keep the butter cold for a better crumble
• Mix the wet and dry ingredients separately & then combine
together
• Toss the fruit with flour to keep from sinking to the bottom
• Avoid over-mixing the batter to prevent them from getting tough
• Use a measuring cup to fill the muffins with batter so they don’t
overfill
• Add the blueberries after the crumble so they are visible
• Add a little bit of extra milk to the glaze to thin it out
• Add a little bit of extra powdered sugar to thicken the glaze
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