Sounds like a strange name for some “Moist Blueberry Muffins with Crunchy-Sweet Crumble” as the title’s description says, and I’ll tell you why, the recipe is from a cookbook called 100 Recipes Every Woman Should Know, although that doesn’t say much. What you need to know is this recipe book is known for it’s recipe called Engagement Chicken. The story goes something like this: a magazine assistant loved her boyfriend and could see eventually marrying him…decided to make him dinner, a classic roast chicken, and shortly after licking his fingers, he proposed. Then another 2 couples got engaged after eating the roasted chicken. The recipe was then published in Glamour in 2004 and the letters about other couple’s engagements poured in. The recipe book even spotlights a list of 47 couples, including their location and wedding date on a page called “The Engagement Chicken Hall of Fame (So Far)”. Anyway, I’ve already past through that part of my life (engagement/marriage) so I don’t need to make the chicken…although it is tempting. Unfortunately you’ll have to go pick up the book at your local library (as I did) or book store yourself for the chicken recipe, but I’d be happy to share with you Invite Me Back Muffins. They are delicious! Moist and full of blueberries with a super tasty crumble topping.
Side note: I think I read about this book in the Chicago Trib, I’m not one to pick up Glamour Magazine myself…although it may not be a bad idea…
Invite Me Back Muffins
Crumble Topping (it says optional in the book, but I think it is NOT an option to omit it)
1/2 cup sugar
1/3 cup all-purpose flour
1 1/2 tsp ground cinnamon
1/4 cup butter, melted
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter (1/2 cup), softened
1 cup sugar
2/3 cup milk
2 cups fresh or frozen blueberries (if using frozen, do not defrost them first, but toss them in a few tsps of flour before stirring them into the mix in step 3)
Preheat the oven to 450 degrees. Spray a 12 cup muffin tin with cooking spray or line the cups with paper or foil liners; you can also use eight 5-oz ramekins, spritzed with cook spray, instead.
Make the crumble topping: In a medium bowl, using your fingers, mix all of the crumble ingredients until small clumps form. Put the mixture in the freezer to chill and firm up while you work on the batter.
Make the muffins: In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, with a mixer on high speed, beat the butter and sugar until creamy. Add the eggs one at a time and beat on medium speed between additions until smooth. Add the flour mixture in 2 batch, alternating with the milk, beating on low speed between additions until just combined. Fold in the blueberries.
Spoon the batter into the prepared cups, filling all the way to the top. Sprinkle with the crumble topping (if using). Bake for 5 minutes. Reduce the oven temperature to 375 and bake for about 20 minutes longer (or more if in ramekins), until the muffins spring back when lightly touched with a finger. Set the pan on a rack and let cool for 15 minutes. Carefully remove the muffins from the pan, running the flat side of a knife gently around their sides to loosen them, if necessary.
Recipe from 100 Recipes Every Woman Should Know by Cindi Leive and the Editors of Glamour