My dad has always told me that my memories are associated with food.
When did the family go camping? The year we made omelets from frozen eggs. Where did we take a girls trip around the holidays? We went to Georgia and ordered Sweet Tea Fried Chicken.
When did I learn about Texas muffin pans? When my Uncle taught me how to make Graham’s Blueberry Muffins.
These muffins make me think of my family, the back porch on a summer evening, and cicadas chirping during breakfast.
On top of the sentimental side, this recipe produces the perfect breakfast treat that is fluffy and moist, as well as sweetly drizzled with a sugar frosting.
If you’ve got yourself one of those good ol’ Texas muffin pans, now would be the time to use it.
Graham’s Blueberry Muffins
Ingredients
Muffins
- 2 c. self-rising Flour
- 1 c. brown sugar
- 4 Tbsp. cold salted butter
- 2 eggs
- 1/2 c. olive oil
- 1/3 c. sour cream
- 2 Tbsp. vanilla extract
- 1/2 c. milk
Topping
- 2 Tbsp. self-rising flour
- 1/4 c. brown sugar
Frosting
- 1/2 c. powdered sugar
- 2 Tbsp. milk (more as needed)
Instructions
For the Muffins:
- Preheat oven to 350 F.
- Grease or line your Texas Muffin Pan.
- Chop butter with a knife into small squares. Mix the butter with flour and brown sugar in a bowl.
- Use a biscuit cutter or large knife to mix this into a coarse meal.
- Add all wet ingredients, eggs, oil, sour cream, vanilla and milk into the dry and thoroughly mix.
- Use a large ice cream scoop to put batter into each muffin cup.
- Mix the flour and brown sugar topping and sprinkle over each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
For the Frosting:
- Combine the powdered sugar and milk until you get a gluey texture.
- Using a spoon to drizzle on warm muffins.
- Enjoy!
Notes
Much Love,
Katherine Marie
Leave a Reply