butter top bar

butter top bar

Saturday, August 6, 2011

Lucille's Buttery Blueberry Muffins

Today is Lucille Ball's 100th birthday. So sad that she's not around anymore. I grew up watching I Love Lucy every night.  She was hysterical and I think...beautiful. Her goofy comedy and bubbly personality remain timeless. I think there is no one like her. I used to watch I Love Lucy until the wee hours of the morning.
In 1929, Lucy landed work as a model (we can see why) and later began her performing career on Broadway using the stage name Dianne Belmont. 
She appeared in many small movie roles in the 1930s. 
1951 is when she helped create I love Lucy. 
The show ended in 1957 after 180 episodes.
I've probably seen about 150 out of 180.
Happy birthday Lucy! I love you!
Blueberry muffins are really easy to make. They taste better than Dunkin' Donuts' muffins, and if you know me, you'll know I love their muffins.

While making the butter-crumble topping, there are two ways of dealing with the butter. 
First, you can make it almost room temperature, so a fork can just go through it, but so it's not melted at all. When you mix in the cinnamon and brown sugar, it will be pretty thick. If you bake them with this topping, it won't spread out much in the oven.

Second, you can make it a little more melted than room temperature. Not totally, just a little bit more. If you do it this way, you will mix in the cinnamon and brown sugar, and it will be a melted sugary topping. While baking, you'll want to put foil under the muffin pan to catch the melted butter. It will spread out and evenly cover the muffins.

Both ways are good. Sorry if I'm confusing you. In my head, it makes sense.

I'll give you a couple of pictures of what I mean.
Below is the first topping option. Not too melted. More crumbly.
Now, here is the more melted topping option.

Both look yummy, right?!

Lucille's Buttery Blueberry Muffins
Makes 8 normal sized muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Place foil under pan in the oven.
Bake for 20 to 25 minutes in the preheated oven, or until done.

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