Wannabe Martha

Still trying to figure out which Martha

Saturday Morning Baking – Blueberry Muffins

on October 18, 2014

Muffins are a perfect food. They’re quick, easy to make, generally cheap.

Except when they’re not.

I get frustrated when they’re more like cupcakes. Using every bowl in your house? Multiple kitchen appliances? 11 individual steps? All kinds of strange and esoteric ingredients? Two hours of your life?

Le Sigh.

The muffin should be a friendly food. It’s a Quick Bread (did you notice the word “quick” there?); a whip-up-spur-of-the-moment food; you shouldn’t have to schedule your day around them – save that for yeasted breads.

Let Muffins Be Muffins, people! (my new rallying cry)

There’s nothing fancy here – a simple muffin batter is elevated by mashing some of the berries and leaving the rest whole. A light, slightly cinnamon-y streusel is sprinkled over the top. 15 minutes to whip up, 20 in the oven. You won’t need to run out to some specialty market for ingredients. And you won’t have Mt. Dishmore in your sink. And you won’t need to take a powder to recover from the baking process.
By the time these babies are out of the oven, you’ve cleaned up the kitchen and the coffee is ready.

Blueberry Streusel Muffins

Heat the oven to 400˚F and line 12 muffin cups with paper liners (or grease them well).

Make the streusel – in a small bowl, combine until crumbly and then set aside:
• ⅓ cup sugar
• ⅓ cup flour
• ¼ tsp. salt
• ½ tsp. cinnamon
• 3 Tbsp. butter

Make the muffins – In a large mixing bowl, whisk together:
• ¾ cup whole milk
• ½ cup vegetable oil
• 1 egg
• 1 tsp. vanilla extract

In a smaller bowl, combine

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 1 Tbsp. baking powder
• ½ tsp. salt

• 1 ½ cups blueberries (mash ½ cup of blueberries & leave 1 cup whole)

Add the dry ingredients to the milk & egg mixture and gently combine. Fold in the blueberries. Don’t over mix – this is a quick bread recipe and you don’t want tough muffins.

Fill the muffin cups and sprinkle the streusel over them (be generous).

If you like, you can sprinkle some cinnamon-sugar over the streusel. It’s not necessary, but we like it.

Bake the muffins for 20 minutes or until a toothpick comes out clean and the muffins spring back when lightly pressed. (I always check after 15 minutes because my oven tends to be disagreeable if I don’t pay it enough attention).

Cool on a wire rack and enjoy.

Obligatory note of caution – the fruit is really hot when these come out of the oven. Of course, you CAN eat them immediately, but I’m not responsible for any blistering that may result from lack of will-power (and the smell of these beauties WILL test that will-power)

Makes 12.

Note – these work equally well with fresh or frozen berries. You don’t want to defrost your berries (well, you need to let the ½ cup of berries that you’re going to mash soften a bit. I made these with frozen and nuked the ½ cup for about 20 seconds just until they got soft enough to mash – easy peasey)


No, they don’t look perfect. They’re Muffins. They should have that imperfect, rustic look.


5 responses to “Saturday Morning Baking – Blueberry Muffins

  1. FuzzieWuzzie says:

    Weekends must be slow for you. This post has been up for half a day without comment. I couldn’t find any videos of bears in a bakery. Here’s one about enterprising humans capitalizing on fondness for all things bear.

  2. […] From Wanna Be Martha: Anything about baking gets my attention, and muffins? I’m always using over ripe fruits,  the last few nuts in a bag or just the inspiration to make something new as an excuse to come up with a muffin recipe. Pineapple muffins? Cranberry orange pecan? Cinnamon streusel? Banana yogurt? You name it, we’ve whipped it up. Sometimes using a recipe, but mostly not. Whatever your preference, blueberry muffins are the classic go-to muffin that never goes out of style and Maeve offers her recipe here. […]

  3. […] As always, Maeve has your baking needs covered. This time, Blueberry Muffins. […]

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