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I have been doing a lot of cooking this past week and as a result I have so many new yummy recipes to share with you that I don’t know which one to share first!!
I picked up a half flat of blueberries at the Farmer’s Market on Saturday so I guess we will start with a blueberry recipe. The majority of the berries went into the freezer for winter time treats but I did use some of them for some of our favorite blueberry muffins.
I have had this recipe for years. It comes from a little spiral bound cookbook I picked up a long time ago called Company’s Coming Muffins & More. The muffins are actually a combination of two recipes – the Blueberry Muffin recipe and the streusel topping from the Apple Streusel Muffins.
Saturday night the girls invited two of our younger neighbors, Brock and Olivia, over for a backyard campout. They pitched the tent in the backyard.
They had to get up early Sunday morning to go to church so I thought I would entice them out of the tent and into the house with some fresh baked blueberry muffins – wouldn’t that get you out of bed?!
Well it worked!
This recipe works well with fresh blueberries or frozen.
They are good without the streusel topping too but I much prefer them with the topping. In fact I have been known to pick the topping off and only eat it!
I thought the muffins looked especially yummy on the new vintage tablecloth I picked up at a little resale shop I found on a trip to Milwaukie, Oregon last week. I had some time to waste before an appointment I had and stumbled upon the cute little shop!
Sunday morning, as I was enjoying a muffin along with the campers I thought that the next time I made them I would try adding a little cinnamon into the streusel topping – yum! Do you have a favorite muffin recipe?
Blueberry Muffins with Streusel Topping
Company’s Coming Muffins & More
1 3/4 C All purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 C butter
1/2 C sugar
1 egg
3/4 C Milk
1 tsp vanilla
1 cup blueberries, fresh or frozen
1 Tbsp all purpose flour
In a large bowl put flour, baking powder and salt. Stir together thoroughly. Make a well in center.
In another bowl cream butter and sugar. Beat in egg until quite smooth. Mix in milk and vanilla. Pour into well. Stir just to moisten. Batter will be lumpy.
Stir blueberries with flour lightly. Fold into batter. Fill greased muffin cups 3/4 full. Add streusel topping (see below) if desired.
Bake in 400 degreen oven for 20-25 minutes until nicely browned. Makes 16 muffins (mine only made 12)
After you remove them from the oven losen around the edges. The streusel topping hardens as it cools and it can make it difficult to remove from the pan. I just run a toothpick around the edge, pushing the streusel topping off of the pan and onto the muffin.
Streusel Topping:
1/2 C packed brown sugar
1/4 C all purpose flour
1/4 C butter
In small bowl rub sugar, flour and butter until crumbly. Sprinkle muffin with topping prior to baking.
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Thank you so much for posting this recipe! I’ve been looking for a good blueberry muffin recipe and this looks great!
These look delicious Leigh Anne! I love muffins, they are one of my very favorite things to have for breakfast. I try to always keep some in the freezer so I can pop a couple in the microwave for a quick breakfast.
Yum! Yum! I just got off from 45 minutes on the treadmill and would devour some of these right now. Definitely going in the “to try” file. THANKS!
I have come to your site via Karen at My Red Farmhouse, and I love it. I will be using quite a few of your cupcake recipes for my “Great American Bake Sale” this Oct. My theme is Cupcakes and Cookies. I will let you know how it goes and I look forward to many more great recipes.
I had family come visit from Oregon and bring me a huge bag of fresh blueberries (I have never tasted blueberries like that before…Heaven!) I will definitely try your blueberry muffin recipe, but tell me, what other “treats” do you use these little blue gems for?
Britanie,
Oregon blueberries are the best!! We love them in pancakes and waffles. They make great pies too! I freeze them whole and then eat them like candy. I also like to throw a handful of the frozen ones on my yogurt and granola in the morning! Yum!! Have fun with your blueberries
Oh and one more idea – they are wonderful served with brown sugar cream – recipe here -
http://www.yourhomebasedmom.com/holiday-breakfast/
Ooooh these look awesome! Blueberries have been reasonably priced lately here, and we’ve just been eating them raw. Time to do a little baking!
P.S. – I nominated you for an award on my blog – go take a look!
Leigh Anne, the muffins look wonderful and I loved your vintage tablecloth find!
Britanie, I make smoothies almost every morning with orange juice, yogurt and frozen fruit. I use bananas, strawberries and other fruits when I can get them in season and on sale. When I find blueberries I wash them and freeze them. They are high in antioxidents. The point of freezing them is they stay at the peak of freshness and make my smoothies really cold and slushy.
The muffins look amazingly, mouthwateringly, delicious. I will definitely try to make some of these. Thank you
These look divine!! I just wish I had read this before my weekly grocery trip…we have company coming at the end of August & these will definitely be on the menu! That’s a good idea about keeping the berries frozen for a snack, too.
I just made them, they are awesome. I have 4 missionaries here writing letters on their preparation day, they love them too. I will take some over to Tamara. I made 12, they are a great size. I like this: Brown Sugar Muffins
1/2 cup butter
1 cup brown sugar
1 egg
1 cup milk
1/4 cup nuts
1 tsp. vanilla
2 cups flour
1/4 tsp. salt
1 tsp soda
Combine flour, soda, and salt in a bowl; set aside. In another bowl, cream butter and sugar, then add the egg, milk, and vanilla. Stir in the flour mixture and last of all nuts. Place in greased muffin tins. Bake at 350 degrees for 15 minutes. Yield: 12 muggins
I posted it on “My Girls Kitchen.blogspot.com
Inspired by some of your recent posts, a lot of my co-workers and I have decided to get together and have a cupcake party. I just discovered what recipe I am going to make, I love blueberries.
These look wonderful and delicious. I was wondering if there is a secret to keeping the blueberries from sinking to the bottom of the muffins. Everytime I make either blueberry muffins or blueberry poundcake the blueberries end up at the bottom. My recipies call to dredge them in flour, which I do and I also made it once without dredging them and it did the same thing. I will be trying this recipie soon. It will be the 3rd recipie of yours that I have made. Love following your blog.
Just made these this morning – delish! Made a mess of the muffin pan – I must have put too much in the muffin cups; the brown sugar topping spilled & kind of burned on the tin. BUT the muffins & the topping that stayed on top were divine!! Hubby was quite impressed & we had enough extra to share a few with our new neighbors!
I am eating one of these as I type this… yum! We made them for a church picnic today, so we made them in mini muffin cups, which are adorable and delicious. Luckily, I had enough batter leftover to make myself a jumbo muffin in a ramiken.
I used whole wheat flour and a bit more blueberries, because I had them. Turned out great! Thanks for the recipe!
Leigh Anne, I had blueberry muffins on the brain for a few days and had seen your recipe some time ago but had not made them. I made them this morning and this is a fantastic recipe! Your muffins look prettier than mine turned out and yours are more golden looking, but they taste so good. Just wanted to tell you. I know this is a very busy time for you and I marvel at how you do just what you do! Thanks for the great info. you always share..take care..