Blueberry Muffins

I couldn’t help myself at the grocery store – I bought a giant box of blueberries. So I whipped up a double batch of blueberry muffins, most of which are headed to the freezer. I use a mix of half white flour and half wheat for this and make a crumb topping. Cinnamon is key. I love these muffins – they’re moist, sweet, have just the right crumb texture and are perfect with just about every meal.

Brette’s Blueberry Muffins

1 egg

1/2 cup milk

1/4 cup vegetable oil

1 1/2 cup flour (half wheat, half regular, reserve 1/4 cup to toss with blueberries)

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

1 cup blueberries

1 tsp cinnamon

Preheat the oven to 400 degrees. Mix egg, milk, and oil. Add flour, sugar, salt and baking powder. Mix blueberries with reserved flour. Add to mixture with cinnamon. Stir gently to mix.

To make streusel topping, place 1 stick of butter, 1 cup of flour, 1 cup of sugar and 1 tsp cinnamon in food processor and mix until it resembles coarse meal.  Sprinkle topping on top of muffins before placing in the oven. Freeze remaining streusel for future use. Bake for 20 minutes.

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12 Responses to Blueberry Muffins

  1. Karen Bannan says:

    Yum, yum, yum! Okay, so now can I add some sort of veggie to these to slip in an extra vitamin or two? I pondered this last night at the gym, actually…

  2. marthaandme says:

    Ha! Actually the blueberries are sooo good for you and they are really jam packed with them, so you needn’t feel guilty.

  3. Frugal Kiwi says:

    Speaking of healthy, after I had my stroke, my doctor told me to eat lots of blueberries and that was one doctor’s order I was happy to comply with. Otherwise, we rarely eat them, as there aren’t too many blueberry farms here in old NZ and they cost the earth.

  4. Sheryl says:

    I adore blueberries – and muffins – and these look amazing. Gotta try them!

  5. I totally want to make these. Have you tried, ever, subbing AGAVE for sugar? Do you ever use turbinado sugar? I think I’ll make them with all whole wheat flour and agave. I’ll try to remember to come back and let you know how they turn out.

  6. Karen — you can always add 1 Tablespoon of Brewer’s Yeast to anything you bake without compromising flavor. That’s a “healthy extra” that is packed with nutrients!

  7. Susan Johnston says:

    Yum! Those look amazing, especially the crumb topping.

  8. marthaandme says:

    Yes, please do. No, I’ve never used agave. My family riots if I use all whole wheat flour – except when I was able to buy whole wheat pastry flour – that had a lighter texture that they liked.

  9. Meredith says:

    It’s that crumb topping that makes anything great! These look/sound great. I never thought about freezing something like this. Great idea.

  10. marthaandme says:

    It’s so easy to make in the Cuisinart and then it’s just ready to go the next time

  11. sarah henry says:

    loving that crumb topping and have to force myself not to make any comments about my growing, ah, muffin top.

    my son is a huge blueberry fan (“billa billas” were his favorite fruit as a toddler and the first he named) and he’ll eat a bunch raw. me, i like ’em cooked.

    this seems like a super recipe for us to try together.

  12. marthaandme says:

    My kids love these but will not touch blueberry pancakes, which I also love.

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