Growing up, we were lucky to have fruit trees & bushes nearby. Figs, plums, satsumas, blueberries, muscadines, huckleberries, blackberries, and a few others would be on our table throughout the year. Mom would always make something delicious with the various fruits. One such item was blueberry muffins. And, my friends, we have the pleasure of using her recipe today! These muffins are light, fluffy, and filled to the brim with fresh blueberries. Ahhh.
Mom came to visit us in Charleston the other weekend, and we had a blast! We took her downtown, showed her a few of our favorite spots, ate some tasty food, and went to the farmer’s market. We had planned on baking together while she was here, so while we were at the market we picked up the prettiest blueberries. I mean, really, take a look at these.
The next day, we whipped up these yummy muffins.
This is one of those wonderful recipes where you only get one bowl dirty. Thats my kind of recipe – the less cleanup the better!
First, we beat the egg slightly and added in the milk and oil. Once the wet ingredients were combined, we stirred in all of the dry ingredients.
Now, just carefully fold in the blueberries. We used a nice heaping cup of blueberries. 🙂
The batter is all mixed up and ready to pour into the muffin pan now!
We are almost done… but not quite yet! The secret weapon for these muffins is the crumb topping. Its just so good. However, you can leave the topping off if you wish. Another option is to sprinkle some cinnamon sugar on top of the muffins before baking. Let me know what you try out! Until then, I will stick to the crumb topping… its a personal favorite 🙂
To make the topping you combine room temperature butter, sugar, and flour with a pastry blender. If you remember the Rustic Chocolate Tart I made a few weeks ago, you may recall that I didn’t have a pastry blender at the time. Well, my wonderful aunt decided that wouldn’t do, so she ordered me one! Thank you so much, Aunt Shirley, it works like a charm! Yay!
Now just sprinkle the topping on and put the muffins in the oven to bake!
And when they come out of the oven… this is what you have!
Thanks so much for sharing your recipe, Mom 🙂
Aren’t they just so pretty?
Happy baking to you all! Enjoy!
Also, head on over to Fiesta Friday to see what other fun things are being cooked up this week!
- 1 egg
- 1/2 cup milk
- 1/4 cup cooking oil
- 3/4 cup all purpose flour
- 3/4 cup bread flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup berries
- Preheat oven to 400°. Grease pan or line with baking cups.
- In a medium bowl, beat the egg slightly.
- Add milk and cooking oil to egg and stir until all liquid is combined.
- Add flour, sugar, baking powder, and salt to bowl and mix together until smooth.
- Fold berries into batter carefully.
- Add batter to muffin pan in approximately 1/4 cup increments.
- Add topping to muffins as desired.
- Bake for 20-25 minutes or until lightly golden on top.
- 2 tbsp butter, softened
- 1/4 cup all purpose flour
- 3 tbsp sugar
- Place all ingredients in small bowl.
- Use a pastry blender to combine ingredients until crumbly.