Last week my brother was in town for a concert so he spent the night at my new place. (He’s my first official guest!) Before the show, I drove him around to a few of the microbreweries in my neighborhood. We grabbed some dinner, and then I dropped him off at the concert venue.
That’s when I scooted back to my apartment to whip up these Really Good Blueberry Muffins. I decided to make muffins because I thought that with a cup of coffee, they’d be the perfect way to start the next day.
Blueberry muffins will forever be one of my favorite sweet breakfast foods. Donuts and cupcakes are at the head of the line (obviously), but I’ll never turn down a homemade blueberry muffin. This is the time of year when my mom always made them. Just a quarter mile down the road from where she lives (and where I grew up), there was a large blueberry patch so fresh blueberries were plentiful every summer.
If I remember correctly, blueberry muffins were also one of the treats (along with sour cream bread) that Mom would make for me to take back to college.
I love that food can hold such fond memories and allow us to time travel to different points in our lives through familiar and meaningful flavors.
I didn’t use my mom’s recipe for these muffins because 1) I don’t have it (We’ll save it for another time.), and 2) I wanted something with a crumb topping. This recipe is a combination of a few I found online. The result was some really good blueberry muffins (hence, the name).
What’s especially great about this recipe is that the prep is minimal, and you don’t need a mixer. Just grab a couple bowls and you’re good to go.
Also, I’m guessing that you’ll have most of the ingredients in your pantry or fridge. (Not having to run to the store makes any recipe exponentially better!) Just remember to pick up some fresh blueberries when you’re at the farmers market or your favorite grocery.
Makes about 18 muffins
Here's what you will need:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup sour cream (or yogurt)
1/2 cup canola oil
1 teaspoon vanilla extract
2 1/2 cups blueberries, divided
1 tablespoon flour
1 cup all-purpose flour
2/3 cup sugar
1 stick unsalted butter, melted
1 teaspoon cinnamon
Begin by preheating your oven to 400 degrees F. Line a couple muffin pans with paper liners and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together the eggs and sugar until combined. Then whisk in the sour cream, oil, and vanilla extract.
Fold the wet ingredients into the dry and mix until almost combined.
In a small bowl, sprinkle 1 1/2 cups of blueberries with 1 tablespoon of flour and toss them until coated. (This will prevent the blueberries from sinking to the bottom of the muffins.) Then, gently fold them into your batter.
To make the streusel topping, mix together the flour, sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly.
Scoop the batter into the prepared muffins tins, filling them about 2/3 full. Divide the remaining 1 cup of blueberries onto the top of each muffin. Then sprinkle each with the prepared streusel.
Place the muffin pan in the oven and reduce the heat to 375 degrees F. Bake for 20-24 minutes or until a toothpick inserted near the center of a muffin comes out clean.
Cool for 5-8 minutes in the pan. Then remove the muffins and allow them to finish cooling on a wire rack.
Breakfast is served!
While these muffins are fabulous on their own, they would also make a great addition to a brunch or afternoon picnic.