This year Christmas wasn’t Christmas. Not like those of years gone by. There was a lot of sadness surrounding the entire Holiday Season. Traditionally, the day after Thanksgiving, we pull out all the boxes and packages from the attic and set about the day-long task of putting up our tree and transforming the entire house into a feast for the eyes. Traditionally, it is Friday, a meatless day in our Catholic home. I make a festive supper that the family loves, full of Holiday Colors – Deck the Halls with a Red and Green Tree Trimming Supper. This supper allows me plenty of time to help decorate.
This year, we spend the day after Thanksgiving with Brother Dear. The desire climb up in the attic and pull out all the boxes marked “Christmas” just wasn’t there. Hubby and I decided the following weekend would do, but something happens when you break from traditions – we never did pull down the boxes. Our hearts weren’t into it this year.
We elected not to exchange gifts, not to get all caught up in the shopping madness. This year, Christmas was quiet. Just a few “token” gifts and nothing more. After Kiddo opened his one gift (an assortment of goodies from World Market – bacon flavored candies, Jalapeno Popcorn and other “strange” concoctions), he wandered into the kitchen while I was busy making breakfast.
“Where are the muffins?” Kiddo asked. We always have blueberry muffins with crumb topping on Christmas Morning. In my sad state of existence, I had forgotten about the muffins. I told him I was in the mood for Country Corned Beef Hash & “Dirty” Fried Eggs instead. He shrugged, and I could see the disappointment in his face. “Guess nothing about this year is traditional.”
While it might not be Christmas Morning, I could not let the Blueberry Muffins simply fall by the wayside. This morning, while Kiddo was sleeping, I baked up a batch of his favorite Muffins. As they were baking in the oven, the smells floated through the house. Kiddo came into the kitchen, a big smile on his beautiful face. “Must be Christmas” he said with a wink. Yeah, it must be . . . .
This recipe will make about 12 regular or 6 jumbo muffins. If making the jumbo muffins, you will have more crumb topping than needed. But in my book, having more than enough is far better than running short.
Blueberry Muffins with Brown Sugar Crumb Topping
Brown Sugar Crumb Topping:
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarse salt
1/2 cup packed light-brown sugar
1 1/2 cups all-purpose flour
1 1/2 sticks butter, room temperature
In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly. Set aside until ready to use.
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 Cup Whole Milk
1/3 cup Light Vegetable Oil
2 large eggs
1 teaspoon Vanilla Extract
2 cups fresh Blueberries
Preheat the oven to 375 degrees and line muffin pan with paper liners or brush with Wilton’s Cake Release.
In a large bowl, stir together the flour, brown sugar, baking powder and salt.
In a small, deep bowl, whisk together the milk, vegetable oil, eggs and vanilla. Add the liquid ingredients to the dry ingredients. With a wooden spoon; fold gently until almost combined.
Add the berries and fold just until blended.
Divide the batter among the muffin cups. Top with crumb topping.
For regular muffins, bake for about 20 minutes, or until golden and springy to the touch. For jumbo muffins, bake for about 10 minutes longer, checking every 5 minutes.
Remove from oven. Let rest in pan for about 5 minutes. Carefully remove from pan. If desired, serve with a little butter on the side.