Blueberry Muffins...

Monday, January 21, 2013


My favorite "summer" fruit.
Growing up there was a family in our church that had a
small garden behind their home in Jamaica, NY.
Every summer they would invite us, the pastor's family, over to spend some time
picking berries and other vegetables.

I never picked anything other than blueberries. 

They're still my favorite. 
One of the things I've learned over the years is that you can 
freeze blueberries to use all year long in a variety of different recipes.

Blueberry Muffins...

Place blueberries on a tray in your freezer until frozen...

Once frozen, transfer to baggies and enjoy throughout the year...

Blueberry Muffin Ingredients:

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
3 cups fresh blueberries, stems removed

Streusel Topping Ingredients:

1/2 cup flour
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into pieces

Prepare the topping:

In a medium bowl, stir together the flour, cinnamon, and brown sugar. 
Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

Prepare the muffins:

With an electric mixer fitted with a paddle attachment, cream the butter and sugar
 until light and fluffy, about 5 minutes. 
At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. 
Add 1/3 of dry ingredients at a time and beat until just combined.

With a spatula, evenly fold blueberries into batter.

Scoop batter into muffin pans and fill each cup to the top.

Sprinkle topping evenly over batter. 
Bake for 30 to 35 minutes in a 350 degree oven, 
until a cake tester or wooden skewer comes out clean...


Another way we enjoy blueberries is in pancakes...


Combine the dry ingredients together:

1 1/4 cup flour
2 Tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt

Combine the wet ingredients together:

1 egg
1 1/3 cup milk
3 Tablespoons oil

Mix together the wet and dry ingredients together.
Using a 1/3 sized measuring cup, drop the batter onto a hot griddle that
has been coated in butter.

Add a few blueberries to the pancake.
Allow to cook for a minute or until bubbles begin to form on the pancake.

Flip and continue to bake another minute until pancake is set.

Enjoy with hot butter and syrup.

AND I always use blueberries when making my 
Fruit Tart...

You can get the recipe HERE.

Enjoy your day! 


  1. We pick and freeze them every year, too. We go to a local berry patch. Muffins is our favorite way to use them. My recipe is a little simpler, but yours sounds rich an delish!!

  2. We all love blueberries around here! Thanks for sharing these great recipes, Lois!

  3. I agree. Nothing finer than a blueberry anything.

  4. I just love blueberry muffins and now after looking at these little beauties, I'm hungry! thanks for the recipe, I'll be trying it.

  5. Believe it or not but I've never baked with blueberry yet....
    We don't have here fresh blueberries but frozen we can get.
    I'd loooooooove to try your blueberry muffins - they look super delicious :)

  6. Thanks for linking your recipe up to In and Out of the Kitchen. I love blueberry muffins! I will give your recipe a try, I think the strusel on the top looks really good!

    Cynthia at

  7. Lois, these look so delicious! I love your step-by-step photos, and I feel like I got a bonus- not just gorgeous muffins, but pancakes and a fruit tart, too! :) I am enjoying my email subscription! :)
    ~Joy from Yesterfood

  8. Those look OUT OF THIS WORLD! I would love to make some. sandie

  9. Sad confession. I don't think I have ever had blueberry muffins that weren't from a box.... Yours look divine!