Tuesday, December 28, 2010

Blueberry Muffins with Almond Crumb Topping

Obviously, I am a person who cares a lot about food; otherwise, I would not write about every meal I eat on this blog. So, on special occasions, it is particularly important to me to eat really good food. For the past several years, we’ve started Christmas day with a coffee cake; blueberry lemon, cranberry orange, or cherry. So, this year I attempted to make a cherry coffee cake. Note the word “attempted.” I made it, baked it, got it out of the oven, and wrapped it up for the next morning. However, when I actually cut into it, it was a big soggy mess. But, sometimes things that look bad taste great, so I forked a bite and...threw the rest away. My coffee cake definitely needs work, but Christmas morning is not the time for food experimenting. Instead, I looked to my archive, and chose a simple muffin recipe. Instead of chocolate, this time I used blueberries, and finished it with an almond meal crumb topping. Served with freshly squeezed tangerine juice and an almond milk mocha for an elegant, yet simple holiday breakfast.

For the muffins, I used this recipe, simply replacing the chocolate chunks with 1 cup of frozen blueberries.

Crumb Topping

1/4 cup all purpose flour
1/4 cup packed brown sugar 
2 tablespoons non dairy butter softened
3 tablespoons ground almond meal

In a small bowl, combine all the ingredients and mash together with a fork. After spooning the batter into the muffin cups, top with the crumb mixture.

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