Now that we’re less than three weeks away from the start of a new school year, I’m torn between enthusiastically crossing out items on our end-of-summer bucket list, and taking time to prepare for the hurried days of September by stocking my freezer with lunchbox snacks and pre-made dinners.
Fortunately I was able to tackle both yesterday when I took freshly picked berries from a nearby farm (summer bucket list) and baked them into sweet and slightly spiced muffins, freezing half for lunches later in September (stocking the freezer).
I also managed to purchase most of the required school supplies, new shoes were obtained on a road trip earlier this month, and the check marks on the back-to-school side of my to-do list are suddenly looking a little plentiful. This means we'll be spending the weekend indulging in more end-of-summer fun, fresh blueberry muffins included.
Blueberry Muffins with Cardamom Crumble
Slightly adapted from The Barefoot Contessa
If you're unsure about the flavour of cardamom in these muffins, feel free to replace it with cinnamon.
For the muffins:
- 3 1/2 cups all-purpose flour
- 1 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 2 eggs
- 2 cups fresh blueberries
For the topping:
- 2/3 cup all-purpose flour
- 1/2 cup brown sugar, lightly packed
- 1 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 5 tablespoons cold butter, diced
Preheat the oven to 375 degrees and line two muffin tins with paper liners. Alternatively, omit the liners and spray the pan with a non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, stir the buttermilk, butter, vanilla, and eggs until well combined. Add the buttermilk mixture to the flour and mix just until combined. Gently fold the blueberries into the batter.
Using a 1/4 cup measure, scoop the batter into the muffin tins, fill each cup almost full.
To make the topping, combine all of the ingredients in a food processor and pulse until crumbly. You can do this with your hands, if desired.
Spoon 1 tablespoon of the crumble onto the top of each muffin, and bake for 22-25 minutes or until the tops are golden brown and the centre is set.