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Blueberry Muffins

March 10, 2011

This past weekend I had lunch with my Grandparents.  They are super special to me and I’m so glad my children (their great grand-children!) can enjoy time with them as well.  We don’t get to visit as often as we would like so when we do, it normally becomes an all day affair with lots of eating 🙂 This time was no different, I self-catered a french bistro style lunch complete with fresh baguettes and lots and lots of cheese.  Surprisingly enough, dessert was kind of an after-thought.  As I was gathering food and utensils to bring to Gramma’s I realized that I hadn’t baked anything!  A pint of blueberries caught my eye and the first thing I thought of was “blueberry muffins are quick!”. I tossed the blueberries and my muffin tin in the car and away we went.  Oh and no one noticed my lack of planning, the muffins made a great dessert after a rather filling and rich meal.

There are many variations to a good blueberry muffin.  They can be made with butter or oil, milk, buttermilk, yoghurt, or sour cream, but I think everyone would agree they need to be moist and chock full of blueberries!  I like a more dense muffin so that is what you will get with this recipe.  They are super quick to whip up so they make a great last minute treat for breakfast or perhaps a light dessert after a filling lunch 🙂

Whisk dry ingredients together

In another bowl whisk the wet ingredients together

Combine them…

and fold in blueberries

Mix together the streusel topping

Scoop into tins and top with streusel

Bake until beautiful

Blueberry Muffins with Streusel Topping
Recipe adapted from Allrecipes
Yields about 10 regular sized muffins


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 teaspoon vanilla extract
1 cup fresh blueberries

1/4 cup white sugar
2 1/2 tablespoons all-purpose flour
2 tablespoons butter, cubed and slightly colder than room temperature
3/4 teaspoons ground cinnamon


1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

2. In a medium bowl combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Set aside.  In a small bowl (or 2 cup pyrex measuring cup) whisk together the vegetable oil, egg, milk and vanilla. Gently mix this with flour mixture, just until combined (batter will be thick). Fold in blueberries. Using a 1/4 cup measuring cup scoop batter into muffin cups and sprinkle with crumb topping mixture.

3. Bake for 18-22 minutes or until golden brown and a tester inserted in the middle comes out without batter.

To Make Crumb Topping: Mix together 1/4 cup sugar, 2 1/2 tablespoons flour, 2 tablespoons butter, and 3/4 teaspoons cinnamon. Mix the dry ingredients with a fork and then use your fingers to rub the butter into the mixture to create the “crumb”. Sprinkle over muffins before baking.

2 Comments leave one →
  1. Gabrielle permalink
    March 11, 2011 12:04 am

    I bought some fresh blueberries intending to make the ricotta pancake recipe you posted and have been to the store twice and keep forgetting to pick up ricotta! Now I’m knda glad! Lol These look delicious…I’m totally going to make them tomorrow! 🙂


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