Blueberry Muffins

I love summer although lately I’ve been a little annoyed with mother nature and her wrath of 90 to 100 degree temperatures!  Being in a kitchen at work now means that I pretty much have a solid glistening of sweat layering my body all the time.  The heat definitely makes a difference in what I have an appetite for as well, so lately I’ve been craving lighter things such as fruit.  Unfortunately sometimes I think I want stuff on a whim and then it sits in my fridge, which was exactly the case with this container of blueberries.  Now for those of you who might not know this depressing truth, the food industry does not exactly pay big bucks so I absolutely hate throwing things out.  So for those items such as fruit that is starting to go on its last leg but not quite there yet…make something with it!  These were delicious, easy blueberry muffins that has now provided breakfast for a week.  Something to think about before you toss out those less than perfect food items.

Blueberry Muffins

adapted from


  • 3/4 stick (6 tablespoons) unsalted butter
  • 1/3 cup whole milk
  • 1 whole large egg
  • 1 large yolk
  • 3/4 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups fresh blueberries (12 oz)


  • 3 tablespoons cold unsalted butter, cut into bits
  • 1/2 cup all-purpose flour
  • 3 1/2 tablespoons sugar

Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.

Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.

Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.

Divide batter among 12 muffin cups, spreading evenly.

Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.

Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.

Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.

Explore posts in the same categories: Breakfast

One Comment on “Blueberry Muffins”

  1. Dad Says:

    I really have enjoyed the appetiser that you made for mom with the goat cheese, sun dried tomatoes, etc. You should really post that recipe.

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