Oh muffins! I just adore muffins, especially blueberry, or any berry, muffins. Fresh, homemade blueberry muffins. They are good with a big cup of coffee or tea in the morning for breakfast. Or they are good for a snack any time of the day. Oh how I love muffins!
Muffins also come in all varieties and sizes as well. But when it is blueberry season, we make blueberry muffins. Warm, fresh out of the oven blueberry muffins are my favorite.
Although blueberries are not easy to grow here in central Oklahoma (the alkalinity in our soil is not the right level naturally for them to grow easily), blueberries can be purchased at any local grocery store. I love to get mine at Aldi as they are well priced and usually very good.
My youngest asked for homemade blueberry muffins the other day so I decided I would make them. I hadn’t really made muffins in a very long time for my babies. Many years ago, I actually owned a bakery and made muffins daily. These little ones actually still remember coming in the mornings before heading off to school for the day (years before we started homeschooling) and would grab something that Mom had made for the day for the shop. Sometimes it was a danish; other times, it would be a muffin.
Making muffins is actually super easy. There is ONE thing you MUST remember when making muffins…….. DO NOT OVER MIX THE BATTER. The biggest problem with muffins is that if you over mix your batter, your muffins will be hard, tough, and not fluffy at all. You only want to barely get the dry ingredients wet and that is it! NEVER USE A MIXER. Always mix and fold with a spoon.
Muffins can have anything in them. When I owed the shop, I used to make blueberry, chocolate and peanut butter chip, and even maple bacon. Another flavor I made and sold a lot of was ham and cheese muffins. Oh, my mouth is watering just thinking about it.
We like to preserve our berries as much as we can. I will sometimes freeze them but also I make jams and jelly with my berries. Here is a video that I had to preserve some veggies from a storm over on my YouTube channel to give you an idea how we preserve. VIDEO HERE.
However, today ……. we made homemade blueberry muffins! That is what this kiddo asked for so that we what we had for breakfast. Do you have berries in the freezer waiting to be used? Do you have an abundance of a berry ready to use? Make some muffins! Everyone will be so happy you did!
Be sure to share your muffins, any type of muffin, with me on Instagram with the hashtag #faithfulfarmermommamuffins.
- 1 3/4 cup all purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 beaten egg
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup cooking oil
- 1/4 t. salt
- 1/2 cup brown sugar
- 2 tbsp butter, very soft but not melted
- 1 tbsp all purpose flour
- Pre-heat oven to 400 degrees F.
- Cut 6 squares of parchment paper to use as muffin papers. Fit squares into the large muffin tin. 1 square per muffin well. (you can use a smaller muffin pan and use cupcake pan liners.)
- Combine flour, sugar, baking powder and salt.
- In separate bowl, combine beaten egg, milk, cream, and oil. Mix well.
- Add wet ingredients to dry ingredients, being sure to not over mix.
- Fold in blueberries, other berries, or other ingredients.
- Scoop a good amount of batter into each muffin well. Sit aside to fix muffin topping.
- TOPPING: Mix all ingredients together into a course crumble. Place crumble on top of each muffin until well coated.
- Place muffins in preheated oven for 25-30 minutes. Be sure to check them with a toothpick or cake tester for doneness.