“I recently made friends with a fellow who has a beautifully run nursery by the name of Sandy Run Farm over in Purvis, Mississippi. It’s a glorious place, and he stewards the land brilliantly too,” says Martha Foose. The farm is also the secret weapon in the signature muffin of her soon-to-open bakery, Loblolly, in Hattiesburg. Borrow her recipe whenever you’ve got a bumper crop of blueberries of your own, fresh or frozen.
Martha Foose’s Crumble-Top Blueberry Muffins
A recipe from the new bakery of a Mississippi pastry queen
photo: Laurel Rowell
Crumble-Top Blueberry Muffins (Yield: 9 muffins)
For the crumble topping
½ cup all-purpose flour
⅓ cup granulated sugar
Generous pinch kosher salt
¼ cup melted butter
½ tsp. ground cinnamon
For the muffin batter
⅔ cup granulated sugar
¼ cup full-fat yogurt
½ cup vegetable oil
⅓ cup whole milk
1 tsp. vanilla bean paste or extract
1¼ cups all-purpose flour
1 tsp. baking powder
¼ tsp. fine sea salt
1 cup fresh or frozen blueberries
Make the crumble topping: Heat oven to 375°F. Line 9 cups of a muffin tin with paper liners, skipping 3 of the cups to encourage even baking and allowing room for the muffins to rise. Spray the top of the tin and liners lightly with non-stick spray.
In a small bowl, using a fork, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter and combine with the fork to form a crumble streusel. Set into the freezer until ready to top the muffins.
Make the muffin batter: In a medium bowl, whisk together the sugar, egg, yogurt, oil, milk, and vanilla. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt mixture and stir with a flexible spatula until the two mixtures are just combined. Sprinkle the blueberries over the batter and gently fold them into the batter. Allow the batter to rest for 3 minutes.
Fill each of the 9 prepared muffin cups with batter just about to the top. Top each with a mound of the cold crumble topping.
Bake for 40 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the tin for 3 to 5 minutes, then remove from the tin to a wire rack to cool.
Himalaya Fried Chicken
Sample the universal appeal of a Houston chef’s Indian meets Pakistani meets Tex-Mex cooking
The “Private Plane” Cocktail
Shake up a bourbon classic
What's in Season
Curried Sweet Potato Soup
As the temperatures drop, cozy up with this recipe starring the bright orange root veggie
The Lasting Power of Larry McMurtry’s Not-So-Secret Texas Truths
In a new book, writers pay homage to his words. Read an exclusive excerpt here
Food & Drink
Six Grilling Tips from Rodney Scott and Bryan Furman
The Southern pitmasters share a few rules of thumb
Arts & Culture
Meet Blackmon Huckabee Jr., Clemson’s Viral TikTok Crooner
A Tiger wide receiver scores big on SportsCenter—with his singing voice