Blue Blueberry Muffins

A couple of days ago, I decided to make my own twist of the classic- blueberry muffins. My version turned out to be blue! No, I did not use any food coloring, the beautiful indigo is all natural from the juice of the blueberries :)


Other than the special color that I accidentally created, I also topped them off with a nice crumble to give these muffins a sweeter taste and texture. The muffins were moist and "bouncy"... sooo good with a nice cup of tea.

Here are the ingredients and steps-


Blue Blueberry Muffins


Ingredients
1 stick of unsalted butter, softened at room temperature
2 cups of flour
3/4 cup of sugar
2 eggs
1/2 cups of milk (any kind besides skim)
1ts pure vanilla extract
2 ts baking powder
pinch of salt
1/4 ts of cinnamon
2 1/2 cups of fresh or frozen blueberries


Crumbles
1/3 cup of brown sugar
1/3 cup of flour
1 ts of cinnamon
1/4 cup of cold butter, diced


Directions-
1. Preheat the oven to 375 F and line muffin tin with paper liners or grease tin with butter.

2. Mash half of the blueberries in a bowl, set aside.


3. Cream the butter at room temperature with mixer until smooth. Add sugar until blended. Add in the eggs one at a time, then the salt, cinnamon, and baking powder. Then add in the mashed blueberries (including juice).


4. When all the wet ingredients are mixed, add in 1 cup of flour, and 1/2 cup of milk. When the mixture is blended, add the rest of the flour and milk.


5. Fold in the rest of the blueberries and distribute the mixture in the muffin tins. The mixture should fill the cups 3/4 full so they have room to rise.


6. Mix all the ingredients for the crumble with a fork until the crumbs appear to be pea sized. Then sprinkle the crumbs on top of each muffin.


7. Bake the muffins for about 25-30 minutes. Let them cool for 30 minutes after they come out of the oven.


This recipe makes about 12 muffins.