Welcome to Crag Snacks
A new BKB Blog series where we bring you tried-and-true recipes for climbers to take to the crag (or to the gym, or wherever). For our first installment, we’re making a batch of Backpacker Blueberry Muffins. They’re incredibly tasty, sturdy enough to survive the approach in a backpack, and easier than pie to make. Ready? Let’s do this.
- 2 mixing bowls
- 2 muffin tins (PRO TIP: If you don’t have muffin tins on hand, you can make this recipe in a 9×9″ cake pan!)
- 1 whisk
- Rubber spatula
- Small saucepan
- 1/2 cup (or 1 stick) butter
- 3.5 cups all-purpose flour
- 2 tablespoons baking soda
- 3/4 cups white sugar
- 1 pinch of salt
- 5 eggs
- 1/2 cup milk
- 4 cups blueberries (or any berries you’d prefer!)
- 2-3 tablespoons white or turbinado sugar for topping (optional)
- Preheat your oven to 400F and butter the insides of two standard-size muffin tins.
- Brown your butter in a small saucepan over medium heat. If you’ve never browned butter before, you’ll want to swirl the contents of the pan periodically once the butter has melted, and keep a close eye on it! You’ll know it’s ready when the butter is foamy, caramel-colored, and smells slightly nutty.
- Whisk together all the dry ingredients in a large mixing bowl.
- Next add eggs, milk, and cooled butter to the dry ingredients. Fold gently with a spatula until just combined — don’t overmix! Overmixing will make your muffins chewy. 🙁
- Fold in berries (again, make sure not to overmix).
- Spoon the batter into muffin tins until each cup is 3/4 full. If you like things on the sweeter side, sprinkle some sugar on top before baking. (If you don’t have muffin tins, you can make this recipe in a 9×9″ cake pan.)
- Bake at 400F for 25-30 minutes, or until golden brown.
- Take out and let cool. Enjoy!
Heads up: These muffins keep for 2-3 days at room temperature if loosely wrapped (but we really doubt they’ll stick around for that long). Try it out and let us know what you think! If you make one of our recipes, be sure to tag us at @brooklynboulders and include #bkbcragsnacks so we can see your kitchen creations!
Recipe By: Carina Koeppicus