It’s Summer time and one of my best memories of Summer as a little girl was going around the corner to our neighbor’s house to pick and gather blueberries. We loved going to his house to pick blueberries so much that we called him the “blueberry man.”
I decided that this Summer would be the one where I took my little one blueberry picking. A local farmer’s market near our house had blueberry picking days and we went early one morning. Now, at this particular place we did pay more for blueberries than you would in the grocery store, but seriously, it was worth the price to have that experience of seeing the dew on the grass, walking way out to the blueberry bushes and just having conversations while doing something fun! No electronics needed, can I get an Amen?
When we got home, I realized we had too many blueberries! What would I do with these 6 lbs we’d picked? I decided to add some personal touches to a favorite recipe for blueberry muffins and adding some streusel {optional} to the top and let me tell you…they turned out DIVINE!
Recipe for Blueberry Muffins
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Before I get to the recipe, I have to show you some of our beautiful pictures from our blueberry picking morning. I highly suggest searching your local farms and farmers markets to see if they offer blueberry picking for you and your kids! It’s super fun!
Ok, let me give you a little tip! If you get home and have more blueberries than you know what to do with, then fresh blueberries are so easy to freeze.
To freeze blueberries: place a single layer of berries on a baking sheet and stick in the freezer for 2 hours. Each berry will freeze individually and reduce moisture in the bag and also protect the blueberry’s skin. After all berries are frozen, place in ziploc baggie. Done!
This recipe has some alterations to my favorite recipe for blueberry muffins found in an old southern cookbook I have, and it’s not quick and easy, but they do turn out delicious! After all, they are from scratch!
You may have noticed the adorable, brightly colored muffin papers! Guess what? Those are reusable! They are the best things ever! The muffins came out clean and easy and they are easy to wash and reuse! Get yours here: Silicon Baking Cups
- For Muffins:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 small eggs (or 2 large)
- 1 cup yogurt (Noosa Honey Yogurt is yummy!)
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 1/2 cups blueberries (fresh is better, but frozen is good too)
- For Streusel Topping:
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 teaspoon ground cinnamon
- splash of vanilla extract {optional}
- 1/4 cup cold butter
- Preheat oven to 375 degrees and line muffin pan with standard paper liners or silicone liners (link in post)
- For Streusel Crumb Topping: In a small bowl, combine sugar, flour, cinnamon, and vanilla. Cut in butter until crumbly.
- To make muffins: In a large bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, whisk eggs and sugar until well combined. Whisk in yogurt, oil, and vanilla extract.
- Sprinkle a small amount of flour to your blueberries before adding them to the batter. Add gently to batter and stir easily.
- Spoon the batter into your muffin pan, filling each cup about 2/3 of the way. If you have any extra blueberries, add them to the top, and then add streusel topping to each muffin. {If you don’t want streusel, no need to add it. It’s completely optional}
- Bake at 375 for about 18-22 minutes. Check the center of the muffins and make sure toothpick comes out clean.
- Cool for a few minutes before removing from pan.
- Eat and Enjoy
I really hope you enjoy this recipe as much as my family has! These muffins make great on-the-go breakfast treats, as well as desserts!
Do your kids like blueberry muffins?
Erica Leggiero, M.S. Ed.
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