Blueberry Crumb Muffins

As much as I love breakfast, I think I love brunch more. For me, this word conjures up a sunshine-soaked picnic table decorated with a vase of fresh flowers (daisies, perhaps) on a warm, breezy day. I think of sleeping in late, with a carefree day to follow. I think of pleasant conversations. And I think of fantastic food.

When I discovered there was a cookbook whose main focus was on breakfast and brunch, I geeked out for about an hour, then proceeded to order it on Amazon.

While I waited for my delivery, I dreamed of steamy biscuits, fluffy buttermilk pancakes, and perfect omelets served alongside mugs filled to the brim with fresh coffee and tall, cold glasses of orange juice.


Okay, back to reality. I don’t have a picnic table. Nor do I ever cook for brunch guests. Nor do I know how to make a proper omelet. But I do have this book!

You don’t have to be a foodie to agree that The Clinton St. Baking Company Cookbook is beautifully executed, with each recipe taking up no more than a page. In fact, many are only half a page. And the best part? Nearly all of the recipes are accompanied by a gorgeous, mouth-watering photograph. Mmm.

Trying not to drool in my new book as I flipped from page to page, I came across this recipe for blueberry muffins. I hope you enjoy them as much as I did.

Crumb Mix

  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/2 stick (4 tablespoons) unsalted butter, cubed

Crumb Mix Directions

  1. Mix the dry ingredients with the butter by hand until the mixture is pea-sized.
  2. Keep the Crumb Mix in a cool place until you are ready to use it. The mix can be stored in the fridge for a couple of weeks.


  • 1/2 stick (4 tablespoons) unsalted butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large egg
  • 1/2 cup sour cream
  • 1 cup frozen or fresh blueberries
  • 10 tablespoons Crumb Mix (recipe above)

Muffin Directions

  1. Preheat the oven to 350ºF. Lightly grease muffin tins or use paper muffin cups.
  2. In an electric mixer on medium-high speed, with the paddle attachment cream together the butter, sugar, and vanilla.
  3. Sift the remaining dry ingredients together into a bowl.
  4. Add the egg to the butter mixture and blend until combined.
  5. Add 1/4 cup of the sour cream to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining sour cream and then the remaining dry ingredients until the batter is combined. Be sure to end with the dry ingredients.
  6. Fold in the blueberries until evenly mixed.
  7. Spoon the batter into the muffin tins, leaving room on the top for the Crumb Mix. Top each muffin with 1 tablespoon of the Crumb Mix. Bake for 25 to 30 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
  8. Cool for at least 10 minutes for best release of the muffins from their tins (if not using paper liners).

Note: If you do not have a standing mixer handy, use a handheld mixer to cream the butter, sugar, and vanilla, then mix the remaining ingredients together with a spoon.

This entry was posted in Clinton St. Baking Company Cookbook.

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