Today's TWD recipe is a real winner! Blueberry Crumb Cake, picked by Sihan at Befuddlement. It was actually a real life saver for me. The fridge was bare, my husband was coming home and we needed breakfast for the next day. By some miracle, I had blueberries, so this was perfect.
The hubby and I really enjoyed this recipe. The crumb topping spread a little, but when they cooled, they hardened into a sweet crumb that was a great compliment to the blueberries. I'm glad I made them as muffins.. a cake would be gone by now!
My changes: almond extract in the place of vanilla, and 1/2 the recipe made 12 muffins.
*For the recipe, click here.
**Tuesdays with Dorie is a group of bloggers baking through Dorie Greenspan's Baking: From My Home to Yours.
I love that you made muffins! They look fantastic!
ReplyDeleteWhat a great idea! The muffins look perfect. I can't wait to try the blueberry version of this recipe.
ReplyDeleteThis recipe would have made good muffins and your look wonderful!
ReplyDeleteYum! I love having muffins around for breakfast, but I rarely make them! These look delish!
ReplyDeleteYour muffins are cute.
ReplyDeleteBlueberry crumb muffins would be great for breakfast this weekend... Definitely helps with portion control!
ReplyDeleteI love the muffins and the almond extract addition!
ReplyDeleteThey look great! The topping was especially yummy. I wonder if they would freeze well.
ReplyDeleteYours looks so good! We loved this cake :)
ReplyDeleteThe looking is very nice. I think they are tasty and yummy
ReplyDeleteWhat a great idea to make muffins! I love it!
ReplyDeleteI love the blueberry cake Free Web Directory
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