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.
Want to see more pictures of food? Yes?!? Oh, that’s wonderful! Check me out on Instagram using the link below to see more of my food photography
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
|
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
|
|
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.
Leave a Reply