I fondly remember the first thing I ever baked was a blueberry cake.
We have a little yellow stool that belonged to my great-grand mom, and when I was younger, I would move it into the corner of the kitchen to cook with my mom. One night, I decided to bake a blueberry cake. The base of it was Bisquick, and from what I remember, it was really quite good. Pity I don’t remember how I made it.
My love for these beautiful berries developed early. Even today, it makes me giddy to just think about baking something with blueberries. It’s always a treat for me since they are only on sale for a few weeks out of the entire year. We’ve stocked up on them plenty this season, so I’m looking forward to blueberry muffins in the winter.
On a side note, as you can tell Living the Gourmet is still not quite on it’s feet yet. I know many of you have inquired about getting updates, and even requested that I write up a post in the near future about our journey from Blogger to WordPress. I would be happy to do so. There are quite a few questions I still have myself, so I think we could all really benefit from it. I will be planning a series of posts here on LTG that will focus entirely on becoming a website. For the time being however, if you are still experiencing problems receiving our updates on your Blog Reader, may I suggest signing up via email. It’s really simple to do. The subscription box is right on the sidebar. 🙂
In the meantime, I hope you enjoy these Brown Sugar Blueberry Muffins. They are a fabulous treat in the morning with coffee. The crumble and drizzle are optional, but are totally worth the extra bit of time.
Yields 6 muffins
5 minPrep Time
25 minCook Time
30 minTotal Time
- 4 tablespoons oil
- 2/3 cup sugar
- 1 egg
- ½ cup sour cream
- 1½ cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1-2 cups fresh blueberries
- 1-2 tablespoons butter, cubed
- 3 tablespoons brown sugar
- 2 tablespoons flour
- ½ cup confectioner's sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk
- Preheat oven to 350 degrees F.
- In a large bowl, whisk oil, sugar, egg, milk and sour cream until smooth.
- In a separate, sift together flour, baking powder and salt. Add alternatively to the wet ingredients with the milk. Beginning and ending with the flour mixture.
- In small bowl, combine all ingredients for crumble. Mix until a crumbly mixture forms.
- Divide blueberry batter evenly between a greased muffin pan. Top each muffin with brown sugar crumble.
- Bake for 20 - 25 minutes or until cake tester come clean. Leave the muffins to cool completely in the pan.
- For the icing, whisk above ingredients and drizzle each muffin generously. Allow a few minutes for icing to set before serving.
**First image taken by M. Pappas; recipe developed by Catherine; post written by Tammy.