Before we had Little J, baking on Sunday mornings was my favorite task. After this little guy came into our lives, I found it harder and harder to take time out to bake for enjoyment. Our waistbands probably appreciated that but I sadly did not. Luckily for me, our little guy is finally at an age where he can sit in the kitchen and help me cook. Now, cooking with a toddler takes some serious patience because…it’s messy! We try to do most of our baking now when Big J is at work or sleeping in, he’s not a fan of flour on the floor (crazy guy!)
For me, nothing says relaxing morning than enjoying an over-sized muffin and a large cup of coffee. If we can dream, I’ll add in a good book and my fuzzy slippers to this picture as well but since I have a toddler, I’ll settle for the muffin and coffee.
The blueberry muffin to me is just a classic, so I set out over the past week to create the most delicious blueberry recipe I could think of. I originally wanted to include oatmeal in the muffins to add a little bit of healthiness. Unfortunately, two batches later and the oatmeal seemed to make the muffins dense and bland tasting. I did have my friends serve as taste tester and although they gave positive reviews for the oatmeal versions…I think they were just being nice- I thought they were less than delightful- the muffins, not my friends 🙂
So, I gave in and kicked the oatmeal out of my muffins. I did allow them to stay in the crumbly topping because I believe they add a delicious texture when mixed with the brown sugar and butter.
Are you ready to make delicious blueberry muffins? Here we go:
- 1 Stick (8 Tablespoons) butter
- 1 Cup of Granulated sugar
- 2 Large Eggs
- 2 Teaspoons of Baking Powder
- ½ Teaspoon of Salt
- 1 Teaspoon Vanilla Extract
- 2 Cups of Flour
- ½ Cup of Milk
- 2 ½ cups of blueberries – Fresh not frozen!!!!!
- 1/3 cup Oats
- ¼ cup of Brown Sugar
- 2 Tablespoons of Flour
- 2 Tablespoons of Butter cut into small cubes
- 1/2 Teaspoon of cinnamon (optional)
- Preheat the oven to 375 degrees and grease your muffin tin or line with paper liners
- Using a mixer- beat together the sugar and butter until combined
- Add in the eggs one at a time, beating well in between each egg.
- Add in the baking powder, vanilla and salt.
- Turning the mixer on low, slowly mix in the flour and the milk. Alternating until both are mixed in and combined.
- Take a ½ of a cup of blueberries and mash them up a bit (optional) STIR them into the batter and then add the remaining 2 cups of blueberries.
- Generously add the batter into your prepared muffin tin and set them aside
- In a separate bowl, mix together the topping ingredients. You can need to use your fingers until the mixture because crumbly.
- Sprinkle the topping mixture on top of the muffins
- Bake for 25-30 minutes or until the muffins are golden in color.
Serve with a pipping hot cup of coffee and enjoy.
A few things…
- Not a blueberry fan? Substitute for your favorite fruit!
- I am not a fan of paper liners so I always use butter to grease up my muffin tins. I think it adds a little extra flavor to the muffins, but if the thought of that makes your head hurt- please feel free to use a muffin tin!
- Mashing up a 1/2 of a cup of blueberries just allows the blueberry taste to roam through the batter a bit. It also creates that runny blueberry look when they are finished. Careful to only mash up 1/2 of a cup, any more than that will create purple muffins. Unless you are going for that and if so- roll with it!
Check out the Jumbo Blackberry Muffins I made using a variation of this recipe!
That’s it! Enjoy!
Linking up this week with the crafty bloggers at Your Inspired Design – Check out what they are working on this week!