Do you see that beautiful cooling rack in the picture above??? Oh yes, well it was a wonderful present from my boyfriend Paul. We are in school together and we study for finals together. Last week we took a study break and I showed him how other food bloggers use props. I was having a hard time finding that cooling rack but I really wanted it. So he found it for me and gave it to me as a late Christmas present. He is so thoughtful and kind. So now enjoy some more pictures I took using it since I was having so much fun.
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
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Ingredients
Muffin Ingredients
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups flour plus 1 tablespoon
- 2 teaspoons baking powder
- 1/4 cup heavy whipping cream
- 1/4 cup skim milk
- 1 cup frozen blueberries
Crumble Topping Ingredients
- 4 tablespoons butter,melted
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
Ingredients
Muffin Ingredients
Crumble Topping Ingredients
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Instructions
Crumble Topping
- In a small bowl, mix together the melted butter, oats, brown sugar, and cinnamon. Set aside to top the muffins with.
Muffins
- Preheat the oven to 375 degrees Fahrenheit. In a small bowl, sift 2 cups of the flour with the baking powder. In a medium bowl, cream the butter and sugar until fluffy. Add the eggs, one at a time, then add the vanilla. Add the flour mixture to the creamed mixture, alternating with the milk. Mix until just combined. In a small bowl, add 1 tablespoon of flour to the frozen blueberries. Fold the blueberries into the batter. Line a 12 cup muffin tin and fill with batter. Sprinkle the crumble mixture on top of each muffin. Bake for 30 minutes or until a toothpick comes out clean.