Sure it’ll be delicious but still a big ol’ mess. If you try and take it out of the pan immediately, it will crumble. I know, I know, it’s so hard but trust me on this. Some crumbs are ok but a wet batter is not.
Have you ever made a fruit bread or cake and, when you cut into it, all of the fruit is on the bottom all gushed up? Well, that’s because it probably wasn’t coated in flour. To a separate bowl, mix the blueberries with 1 Tablespoon of flour.Ĭhef’s Tip about why we coat fruit with flour before baking.Line a loaf pan with parchment and lightly spray.Pour in the milk and vanilla bean paste and mix just until combined.
Be sure to scrape down the mixer as needed. Add in the whole eggs and egg yolk, mixing for about 4-5 minutes or until it’s light pale in color.Mix for about 3 minutes until light and creamy. To the bowl of a stand mixer, add the butter and sugar.Blueberries – fresh is always best but you can use frozen if you thaw them and strain them.Vanilla Bean paste(or you can use vanilla extract).Dairy –milk, whole eggs, additional egg yolk, butter *yes I know you don’t see the additional yolk in the pic below.Dry Ingredients – all purpose flour, baking powder, kosher salt.For substitutions and additions, see later on in the post! This recipe is super easy and uses pretty basic pantry and fridge items. Well I finished all of the tests (my hubby and neighbors thank you for my pushing this out early which means they received lots of bread!)So with that, let’s get started! Make sense? So once I explained my process to the newer folks, everyone understood and appreciated how meticulous I am. So if it’s delicious the first time, it should be equally delicious the 10th or 1000th time. This means that if I follow the same recipe as written that I should get the same results each time. The Engineer in me has to test that ‘finished’ recipe a good 5-sometimes 10 times for Repeatable Quality. Not some other folks will stop there and post a recipe. You see I’ll create a recipe, taste it and then tweak it until I love it. This means I approach developing new recipes perhaps differently than most folks. You see, not only am I a Chef, Pizzaiola, and BBQ Griller, I’m also an Engineer. Let me take a moment to explain how I work. Honestly, it was such a HUGE compliment that you all wanted it so badly. It was unlike something I’d ever seen from the TKW Family. Like we’re talking I had over a thousand DMs for the recipe, hundreds of comments in the thread asking for the recipe, and folks pretty much saying they were packing up and showing up on my doorstep that night just for some of this. OMGosh y’all! When I posted a “ behind the scenes” picture of this recipe that I was in the final stages of testing over on Facebook, you guys went nuts (in the most amazing way!). Please see my Privacy Policy for further details.Įverything you love about amazing blueberry muffins but as one deliciously soft & moist sweet bread with a delightfully crisp sugar crumb
BLUEBERRY MUFFIN CRUMB TOPPING RECIPE FREE
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