Recipe
Emmie’s Red, White, and Blueberry Muffins
From the Country Cottage Café
Hey there! Bizzy here! Happy Fourth of July!
These are the muffins Fish and Sherlock practically staged a coup over—the ones with the crumbly tops that could end international conflicts.
Emmie makes them every summer, and honestly, they’re the only reason I tolerate mornings.
Fair warning, once you make these, you’ll have pets (and possibly husbands) following you around the kitchen like you’re made of bacon. But they are so worth it!
Ingredients:
For the Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
3/4 cup fresh blueberries
3/4 cup fresh raspberries
For the Crumble Topping
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
1/2 teaspoon cinnamon (optional)
Instructions:
Make the Crumble Topping First
In a small bowl, combine flour, sugar, and cinnamon (if using). Add cold butter pieces. Use a fork or your fingers to work the butter into the flour mixture until it resembles coarse crumbs (pea-sized chunks). Set aside in the refrigerator while you make the muffin batter.
Make the Muffin Batter:
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together softened butter and sugar until light and fluffy (about 2-3 minutes).
Beat in eggs one at a time, then add vanilla.
Add half the flour mixture to the butter mixture, mix until just combined.
Add the milk, mix until just combined. Add remaining flour mixture, mix until just combined (Don’t overmix!
Seriously, lumpy is good here!). Gently fold in blueberries and raspberries (be gentle so raspberries don’t break apart and turn everything pink).
Assemble and Bake
Divide batter evenly among 12 muffin cups (fill about 2/3 full). Sprinkle crumble topping generously over each muffin. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are okay). Let cool in pan for 5 minutes, then transfer to a wire rack.
Emmie’s Notes
Fresh berries work best (frozen will make the batter too wet and turn it purple).
Don’t overmix the batter or muffins will be tough.
The crumble should look like coarse sand with pea-sized butter chunks.
Muffins are best the day they’re made but keep for 2-3 days in an airtight container. Can be frozen for up to 2 months.
YIELD: 12 muffins