Monday, July 5, 2010


I love Ina Garten.  Her recipes are simple and straightforward, and almost always comforting and delicious.  She does use a lot of high-fat ingredients, but sometimes substitutions can be made to reduce the fat content.  That’s what I did with her five-star-rated Blueberry Crumb Cake recipe.  Instead of sour cream, I used  Greek nonfat yogurt.  Whole wheat  and almond flours added some fiber to the crumb topping.  Using Smart Balance 50-50 butter blend doesn’t change the fat content, but does introduce some good fats to the mix.  The changes aren’t huge, but IMHO, every little bit helps.
Ina came through again.  This is a great recipe.  But, full disclosure……I made muffins instead of a coffee cake, and I should have made the coffee cake.  The crumb topping is just too messy for eating out of hand.  You need a knife and fork for this.  The cake itself is moist with excellent flavor.  And then there’s that great almost-crunchy topping.  What’s not to like?
Blueberry Crumb Cake Muffins
Adapted half recipe from Ina Garten, Food Network
Rating:  9 out of 10
2 Tbsp. sugar (I used 1-1/2 tsp. NuNaturals Stevia)
2-1/2 Tbsp. light brown sugar, lightly packed
1/2 tsp. cinnamon
big pinch nutmeg (I omitted)
1/2 stick  butter, melted  (I used Smart Balance 50/50 Butter Blend)
1/2 cup + 3Tbsp. all-purpose flour (I used 6 Tbsp. white whole wheat + 5 Tbsp. almond flour)

3 Tbsp. unsalted butter (I used 3 Tbsp. Smart Balance 50/50 Butter Blend)
1/4 cup + 2 Tbsp. sugar (I used 1/4 cup sugar + 1-1/2 tsp. NuNaturals Stevia)
1 extra-large egg (I used 1 large egg)
1/2 tsp. pure vanilla extract
1 tsp. finely grated lemon zest
1/3 cup sour cream (I used 1/3 cup blueberry Greek yogurt, nonfat)
1/2 cup + 2 Tbsp. unbleached all-purpose flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. kosher salt
1/2 cup fresh blueberries

Heat oven to 350F (325F for dark or coated pans).  Grease and flour a 6-cup muffin tin, or line with paper cups. 

Streusel:  Combine sugars, cinnamon, nutmeg (if using) in a bowl.  Stir in melted butter, followed by flours.  Mix well and set aside.

Muffins:  Whisk butter and sugar till light.  Add egg slowly, while continuing to whisk vigorously.  Add vanilla, lemon zest and sour cream (or yogurt) and whisk again till very smooth and well combined.  Sprinkle the flour, baking powder, soda and salt over the wet mixture and stir gently with a spatula or spoon, mixing only till barely combined and still a little lumpy.  Fold in blueberries.  Spoon batter into prepared pan and top with crumbs, pressing them in slightly to help them adhere.  Bake 18-21 minutes, or till toothpick inserted near center returns with just a few crumbs.  Of course, if you hit a blueberry you have to reinsert the pick.  Transfer to wire rack to cool.  Yield:  6 standard muffins


Julie said...

Ina is the awesomest...these muffins look fluffy and perfecct!

Ingrid said...

oh, my now THAT'S a blueberry muffin with crumb topping! Pass me the fork!

Ingrid said...

oh, my now THAT'S a blueberry muffin with crumb topping! Pass me the fork!

Chow and Chatter said...

always love your baking i got the quail eggs in Greensboro in an Asian store


Linda said...

These are good... I made Ina's crumb cake into muffins last December... and they were terrific!

Judy said...

Rebecca - thanks for that tip. Never thought to try an Asian store for quail eggs.

Vanessa Nielsen said...

You can absolutely replace sour cream in many recipes with Greek yogurt - it's almost as creamy, and healthier!

Cinnamon-Girl said...

I can't resist blueberries - in any shape or form! These look scrumptious Judy!

Chef Dennis said...

now thats a beautiful muffin...I love that topping with the different flours, it looks like it makes a big difference!

♥peachkins♥ said...

Fantastic looking cake!

blowing peachkisses
The Peach Kitchen
peach and things

Kerstin said...

I should bring this in for our next work breakfast - it sounds like a huge crowd pleaser!