It is becoming a tradition to celebrate my birthday in New York. For the past 3 years, we have been there because I have had a beginning of the year work meeting. Zach and I always plan to stay for the weekend and celebrate. One thing we always do is go and eat at Sarabeth’s in Central Park for breakfast. This year, I was lucky enough for one of dearest friends, Kendall, and her husband to come and meet us. They live in Baltimore so they were able to hop on a bus and come and spend the weekend. We started out our weekend by eating at Sarabeth’s.
I had first heard about the restaurant a long time ago when a family friend put a jar of “Sarabeth’s Jelly” in our Christmas gift basket. Her jellies and jams are sold at all William Sonoma stores (and can frequently be found at T.J. Maxx). Last week it was such a surprise when I opened my front door and there was a package. Kendall had sent me the Sarabeth’s Bakery cookbook! I was so excited and couldn’t wait to try some of the recipes 🙂
This week I am in Johnson City keeping two precious kids who like to be in the kitchen. I thought this would be the perfect time to try out the “Blueberry Crumb Muffin” recipe.
What you need to make Sarabeth’s Blueberry Crumb Muffins
- softened unsalted butter, for the pan
- 1 large seedless orange
- 2/3 cup corn oil
- 1/2 cup whole milk, plus
- 1 tablespoon whole milk
- 2 large eggs, at room temperature
- 2 1/4 cups bread flour
- 1 cup packed light brown sugar, rubbed through a medium-mesh sieve to remove any lumps
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup fresh blueberries or 1 cup frozen blueberries
- Position a rack in the center of the oven; preheat to 400°.
- Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
- Make the streusel: mix the flour, superfine sugar, brown sugar, cinnamon, butter, and vanilla with your fingers in a small bowl until combined and crumbly; set aside.
- Grate the zest from the orange; set aside.
- Juice the orange and measure; you should have 1/3 cup.
- Whisk the oil, milk, orange juice, orange zest, and eggs together in a bowl.
- Whisk the flour, brown sugar, baking powder, and salt together in another bowl.
- Add to the liquids and stir with a spoon just until combined; do not overmix.
- Fold in blueberries.
- Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
- Generously sprinkle with the streusel.( recipe below)
- Bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more. ( I only cooked mine for about 7 minutes to make sure they were moist.)
- If using frozen berries, allow a few extra minutes.
- Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.
How to make the Streusel topping:
- 6 Tablespoons all-purpose flour
- 1 tablespoon superfine sugar ( I just used regular sugar)
- 1 Tablespoon light brown sugar
- 1/8 teaspoon ground cinnamon
- 2 1/2tablespoons butter (melted)
- 1/4 teaspoon pure vanilla extract
In the cookbook it says ” I wouldn’t be surprise if this becomes your “go-to” muffin recipe.” I see why! It got 2 thumbs up from all taste testers so far. I would highly recommend (and think they would be perfect for Mother’s Day breakfast!)