Intro

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On a quest for a little adventure my sister-in-law and I decided to drive to the orginal Cascadian Farms. We went out in search of the last blueberries of the season. So with her two kids and my one we piled into her car and set out with very vague directions. Turns out it was more of an adventure than we bargained for. Thinking it was just a couple miles off of the freeway we quickly realized it was further than we thought. 40 miles later we arrived. Cascadian farms is set below the magnificent Cascade mountains and across the street a river flows. We set out to pick our berries but they had just picked the last crop. With three kids we would have only had the chance to pick 1/2 a pint anyway. So instead we enjoyed homemade blueberry ice cream and bought 4 lbs of frozen berries.

An adventure was had and we walked away with bellies full of delicious ice cream and blueberries waiting to be baked into something wonderful.

First of probably quite a few blueberry recipes.

Blueberry Muffins with Cinnamon Crisp Topping

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Sift dries. Set aside. Combine wet ingredients. Toss blueberries in dry ingredients then gently stir in the wet.

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Topping: Combine sugar, flour and cinnamon. Add butter. With your hands break up the butter clumps and blend until pea size clumps form.

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Fill muffin pan 3/4 way full and sprinkle with topping. Bake 350* 15 min for mini muffins 25 min for larger size.

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NOTE: I followed this recipe word for word!!! (Wonder why this is such an accomplishment? Click Here) But there are changes I would make and will try soon. First I would use brown sugar instead of white for more moisture and flavor. I would add a touch of orange zest for more depth of flavor. Then I would use either buttermilk or sour cream instead of the milk. Changing that then I may have to experiement with adding some baking soda to balance out of the acidity of the buttermilk or sour cream. Also I would decrease the sugar in the topping and make it slightly more like a crumble rather than a sugary, crispy topping.

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…what Baron was doing while the muffins were in the oven.

 

14 Responses to “Classic Blueberry Muffins”

  1. jasmine

    How lovely. Blueberry muffins seem to be the theme today. I was at a memorial service for a dear person and in the programme was her favourite blueberry muffin recipe.
    :)

    j

    Reply
  2. Tim

    The look fantastic, Ashley. The photography is great – you can almost smell them! I hope the business is going well for you.

    Reply
  3. kkrombein

    I finally made these last night and Jon is one happy camper! They’re delicious! Thanks for the recipe–hope you guys are well!

    Reply
  4. Gabe Rodriguez

    K
    Sorry, your comment was marked as spam for some reason! Thanks for commenting, and for the feedback. Just got your baby announcement in the mail, beautiful! Nice work. – g & a

    Reply
  5. rose

    Made these today for Fathers Day breakfast. Thy were AMAZING! I took your recommendations. Sub’d the milk for yogurt, put a 1/2 tsp baking powder and used light brown sugar. YUM! Thanks :)

    Reply
  6. Camden

    These are the easiest, most delicious muffins I’ve come across in a long time. I love that they’re made with plain old milk because I don’t usually have buttermilk, whole milk or sour cream in my fridge.

    DELICIOUS!

    Also tried adding some lemon zest to the wet ingredients because I was low on blueberries and didn’t want boring muffins. Added a nice flavor. Yum, yum, yum

    Reply
  7. Camden

    I LOVE these. I make them constantly and always receive lots of compliments. Sometimes I throw in some lemon zest for extra fun. They are the perfect, simple muffins!

    Reply

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