Do you like real blueberry muffins – the kind oozing with purplish blueberry goo?
If you do, then these are the muffins for you. They’re a bit of work, coming with multiple steps and all, but I think you’ll find the finished product to be well worth it.
We love to pick our own blueberries at a no-spray, all-natural field every June. We get up early and make the trek to the next county over, where we pick bucket after bucket of blueberries. We eat lots of them when we get home, but we freeze pounds of them – and then we can make these muffins all year long.
You can make your own better-than-the-bakery muffins at home:
- 2 cups fresh blueberries
- 1 c. + 1 t. sugar
- 1 T. water
- 2 1/2 c. white-wheat flour
- 2 1/2 t. baking powder
- 1 t. salt
- 2 eggs
- 3 T. sugar
- 3 T. brown sugar
- 1/3 c. flour
- 5 T. melted butter
- 5 T butter
- 1 c. buttermilk
- 2 t. vanilla
- In a small saucepan, bring 1 c. berries, 1 t. sugar, and water to a simmer. Cook and mash with a potato masher until reduced by half. Cool while you mix batter.
- Melt butter for batter and allow to cool a bit.
- Stir together flour, baking powder, and salt in large bowl.
- Stir together eggs and sugar in a medium bowl. Slowly stir in butter.
- To the wet ingredients, add buttermilk and vanilla.
- Fold wet ingredients and blueberries into dry ingredients.
- Place a heaping spoonful of batter into prepared muffin tins (I used paper liners). Batter should completely fill muffin cups.
- Place a small spoonful of cooked blueberries into the center of the batter in each cup and swirl slightly.
- Preheat oven to 350.
- To make streusel topping, mix all ingredients together. (I needed to add extra flour and brown sugar to get a good crumbly consistency.)
- Sprinkle streusel over the top of each muffin.
- Bake for 15 – 20 minutes or until firm.
- Serve warm. Enjoy!
What’s your favorite muffin flavor?