Blueberry Muffins with Crumbs

mamma Birgitta's blueberry muffins

Every summer in Sweden my mom makes these super tasty blueberry muffins with crumbs. We eat them together with our mandatory afternoon coffee in the garden (overlooking the green woods around our house). They have a strong blueberry flavor and a taste of Swedish summer.

They make you think about the true treasures of our woods in the north. Living abroad, especially in the Middle East where there are no woods and no water, makes you think about the things we take for granted back home. Like milk and freshly picked blueberries straight from the woods for breakfast – every day all through July and August.

(And all Israeli friends, 20 trees is not a forest.)

Blueberry muffins

Crumbs

12 tsp of butter, divided in to pieces

2 cups of flour

1 cup granulated suger

1 cup dark brown sugar

1/2 tsp cinnamon 

1/2 tsp salt

1. Mix all the ingredients in a mixer until crumbs starts to form. 

Muffins (makes approx. 24)

1 cup of corn oil

5 1/2 cup of flour

1 1/2 cup of sugar

3 + 1 1/2 tsp baking powder

1/2 tsp salt

3 big eggs

2 1/2 cup of milk

3 cups blueberries 

1. Mix flour, sugar, baking powder and salt in a bowl and set a side. 

2. In another bowl mix egg, milk and oil. Add the dry ingredients and mix until completely combined. 

3. Add the blueberries, gently add them by folding them in with a spatula or a spoon. We don't want them to break!

4. Fill the muffin cups with 2/3 of the batter (it's recomended to use a cupcake baking tin to hold the muffin cups in). On top add the crumbs. 

5. Bake in the oven on 175C degrees for approx. 20-25 minutes. 

Don't forget the coffee!

This is where it all happens!