Teacup Muffins

Homemade blueberry muffins

in delicate teacups!

A fun new idea for presenting muffins!
Teacup Muffins

This extraordinary tea set was a gift to me from

my beloved Nana - it has always been one of

my most treasured!*

My favorite color is deep, dark purple ~

I have loved this color my whole life

and have never changed.
*

This is my only tea pot in deep purple.

I would love to have place settings to match!

My favorite little lusterware teacup with tiny feet!

This gem was found long ago at a quaint

antique shop by my sister Kim.

decadent...

blueberry bliss...

hot...fresh...muffins

ready to be devoured...

Banana Berry Muffins

(adapted from the Neely's)

8 T unsalted butter, soft

1 cup, plus 1 T sugar

2 large eggs

1 t vanilla

1/2 c sour cream

1/2 c milk

2 1/4 c flour

2 t baking powder

2 t baking soda

1/2 t kosher salt

3 c fresh blueberries

2 ripe bananas, mashed

2 T light brown sugar

1/2 t cinnamon

Preheat oven to 350 degrees.

Line 12-cup muffin tin with paper liners.

Cream butter and 1 c sugar until light and fluffy.

Add eggs, one at a time - then add vanilla,

sour cream and milk.

*

In a separate bowl, sift together flour,

baking soda, baking powder, and salt.

On low speed, add flour to batter

and beat until just mixed.

Fold in blueberries and bananas

until completely mixed.

*

In a small bowl, stir together the

brown sugar, cinnamon and 1 T sugar.

*

Scoop batter into muffin tin, fill to the top.

Bake for 10 minutes.

Remove from oven and sprinkle

with sugar mixture.

Bake for an additional 15-20 minutes.

**I actually made 16 large muffins.

they make my oven look so beautiful...

Blueberry Streusel Muffins

(adapted from the Barefoot Contessa)

3 1/2 c flour

1 1/2 c sugar

4 1/2 t baking powder

1 t baking soda

1 t kosher salt

2 c buttermilk

1 stick unsalted butter, melt & cool

1 1/2 t grated lemon zest

2 extra-large eggs

2 c fresh blueberries

*

STREUSEL TOPPING

1/4 c flour

1/2 c light brown sugar

1 t cinnamon

1/4 t kosher salt

4 T unsalted butter, diced

*

Preheat oven to 375 degrees.

Line 20 muffin tin slots with paper liners.

Sift together flour, baking powder, baking soda,

sugar and salt in a large bowl - blend together.

In a separate bowl, whisk buttermilk, butter,

lemon zest and eggs.

*

Stir buttermilk mixture into flour,

mix with a fork until blended.

Fold in blueberries ~ don't over mix.

Spoon large scoops of batter into cups.

Fill until almost full to top.

*

For the topping, place ingredients in a

food processor and pulse into small pieces.

Rub with your fingers until crumbly.

Spoon 1 T streusel on top of each muffin.

Bake for 20-25 minutes.

I am linking to the following Tea Parties:Tuesday Tea Party

hosted by Wanda Lee @ The Plumed Pen
***Tea Cup Tuesday

hosted by Martha @ Martha's Favorites

***

Teapot & Tea Things Tuesdays

a shared meme hosted by

Wanda @ The Plumed Pen and

Pamela @ A Breath of Fresh Air
***Tea Time Tuesday

hosted by Lady Katherine