Fresh blueberries are in plentiful supply throughout the summer months. Many towns even have u-pick farms where fresh blueberries, strawberries, tomatoes and other fresh produce can be picked by the home chef. This recipe makes a very thick batter.
The blueberry pancakes recipe contains a recipe for creating a berry infused flapjack, which is flavored with graham crackers, corn meal and buttermilk.
Blueberry Muffin Recipe Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
Blueberry Muffin Recipe Directions
- Preheat the oven to 400 degrees.
- In a large bowl sift together the flour, sugar, salt, baking powder and cinnamon.
- Add the vegetable oil, egg and milk to a small bowl and whisk together.
- Add the wet ingredients to the dry ingredients and stir until blended.
- Stir in the blueberries.
- Spray a 12 compartment muffin pan with non-stick cooking spray.
- Fill each muffin compartment approximately 2/3 of the way full.
- Top with the streusel topping.
Streusel Topping Recipe Ingredients
- 1/3 cup brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 1 tablespoon butter
Streusel Topping Recipe Directions
- In a small bowl sift together the sugar, flour and cinnamon.
- Add the butter to the bowl and work into the dry ingredients using a pastry knife, or two butter knives, until it has the appearance of coarse bread crumbs.
- Evenly distribute the streusel topping onto each muffin - using approximately 2 teaspoons of crumb topping per muffin.
- Place the muffin pan in the oven and bake for 20 to 25 minutes.
- Remove the pan from the oven, and let cool slightly on a wire rack.
Recipe Tips and Suggestions
A breakfast buffet is a nice event to host at home, make plenty of these blueberry muffins to serve to guests. This recipe can easily be doubled to make a total of 24 muffins. Smaller sized muffins can be made by using a miniature muffin pan. Miniature muffin pans can be found at kitchen specialty stores, or in the kitchen department of larger department stores.
A mild flavored vegetable oil, such as canola oil, works best in this recipe. Olive oil is much too strong to use in dessert recipes.
Lactose intolerant people can substitute soy or rice milk in place of the milk. Either plain or vanilla flavored soy or rice milk can be used. The vanilla flavor, which contains sweetener, will create a sweeter batter than the plain flavor.
Experiment with different spices, to vary the flavor of these muffins. Nutmeg, cloves, ginger, allspice, or a mixture of two or more of these spices, make an interesting combination.
If desired, ½ cup of finely chopped nuts, such as pecans or walnuts, can be added to the streusel topping.
The pickyourown.org website lists u-pick farms by state, along with the produce that is available to be picked at each site.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
