this recipe is thanks to one of my oldest friends, deena! she makes a mean “chicken and noodles” so if she says these are the best, she has my attention.
side note: do you even know what “chicken and noodles” is?! i’m not sure if it’s a midwestern recipe or not but my texas friends look at me like i’m a little crazy when i try to describe it. bottom line…it’s chicken, noodles and mashed potatoes mixed into amazing (add some corn if you want) and i can eat it for days! every time I visit deena I know it will be on the table for dinner and i love her for it!
deena and i date back to 7th grade, where we became the best of friends. both of us at the prime of our awkward season of life… deena on the rail skinny side and me on the chubby side. we both had a mess of frizzy hair that she slicked back into a ponytail and I blow-dried into a poof of something that hung around my face in the “rachel green” haircut…oh, you know what I’m talking about. later we both realized we actually had curly hair and taming our fros became much more manageable. we bonded over silliness, adventures, loving each other at our worsts and shameless singing at the top of our lungs…and that’s a kind of friendship that can’t be broken.
when she saw that B and i started the blog, this recipe immediately landed in my inbox…so here it is…deena’s shining moment :)
i added a crumble top to these muffins…which deena would probably object to :) but who doesn’t love a crumble top?!
1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 cups flour
2 1/2 cup fresh blueberries (divided)
1/3 cup flour
1/2 cup sugar
1/4 cup unsalted butter (cubed)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
preheat your oven to 375. grease your muffin tin or line with wrappers.
mash 1/2 a cup of blueberries and set aside.
in your stand mixer beat together sugar and butter. add in eggs, one at a time, till just mixed in. add in vanilla, baking powder and salt. mix in mashed blueberries. fold in half of your flour and then half of the milk. repeat with remaining flour and milk. fold in the remaining 2 cups of blueberries.
for the crumble top, stir flour, sugar, cinnamon and nutmeg into a small bowl. cut in butter with a pastry cutter till your largest pieces are about the size of peas.
spoon your batter into muffin pan to 3/4 full. sprinkle crumble top over batter. bake at 375 for 25-30 minutes.
these little guys are super simple to make and your kitchen will smell delightful. every bite was followed by mmmmm. i’ll go ahead and back deena up on these…they are the best blueberry muffins i’ve ever made.