Blueberry muffins and mini lemon poppy seed muffins
In addition to the raspberry crumb coffee cake, I made blueberry muffins and mini lemon poppy seed muffins. Both of these recipes we were pretty easy to make and easy to double. They were both a hit! The lemon glaze made the mini muffins so moist and yummy. And you must to use fresh blueberries.
The blueberry muffin recipe came from an old Martha Stewart Living and the lemon poppy seed muffin recipe came from Emeril.
Blueberry (Breakfast) Muffins
10 Tbl (1 1/4 sticks) unsalted butter, melted, plus more for pan
1 3/4 C all purpose flour
1 Tbl baking powder
1 1/4 tsp ground cinnamon
1/4 tsp salt
1/2 vanilla bean, split and scraped*
2/3 C sugar
2/3 C milk, room temperature
1 large egg, room temperature
1 1/4 C blueberries (or raspberries, strawberries, or peaches)
Streusel, recipe below
Preheat oven to 400. Butter a standard muffin tin. Combine flour, baking powder, cinnamon, and salt in a large bowl; whisk to combine.
In a medium bowl, combine butter, vanilla bean scrapings, sugar, milk, and egg; whisk to combine. Fold butter mixture and fruit into flour mixture; use no more than 1o strokes.
Spoon 1/4 cup batter into each prepared cup; press 2 Tbl streusel on top of each. Bake until tops are golden, 15 to 17 minutes. Remove from oven; let cool in pan 15 to 20 minutes before transferring to a wire rack. Serve warm or at room temperature.
* I used vanilla extract.
5 Tbl unsalted butter, melted
2/3 C all purpose flour
2/3 C confectioner's sugar
1/4 tsp ground cinnamon
pinch of salt
Combine all ingredients in a medium bowl, and mix with your fingers until mixture is moist and crumbly.