Blueberry Muffins
We had some blueberries that my mother-in-law gave us. Hubby wanted his favorite dessert – blueberry pie. I knew that we’d be eating a lot of junk this coming week with the holiday and with family in town, so I wanted to make something more healthy to use up the blueberries.
I didn’t have any ripe bananas to make my go-to blueberry muffin recipe, so instead I thought I’d try this one from Katie’s blog. Everything I’ve made from her blog has been amazing and this was no exception. I read that Katie uses a mixture of flours in hers so I did the same. I had some brown rice flour and whole wheat flour from previous baking adventures, so I used some of that up.
These muffins are great. They’re fairly dense and full of blueberries. I was worried about how many the recipe would make since it uses 4 1/2 cups of flour. It made 21 for me. As usual, I put them each in individual ziploc bags (once cooled) and popped them into the freezer. 
Katie’s Dad’s famous Blueberry Muffins (from Good Things Catered) – makes ~2 dozen4 1/4 c. flour – I used 3/4 c whole wheat flour, 2 c brown rice flour, 1 1/2 c AP flour
3/4 c. sugar
1 tsp baking soda
3 1/2 tsp baking powder
pinch salt
3/4 pint blueberries fresh frozen (not that store-bought gooey, melty junk, REAL blueberries, put in the freezer) – I used 1 pint fresh blueberries
1 1/2 c. water
3 heaping Tbsp yogurt
1 Tbsp butter, melted and slightly cooled
3 Tbsp oil – I used applesauce instead
3 eggs (2 whites, one with yolk)
1/2 tsp vanilla extract
1 tsp dried orange zest – Mine wasn’t dried 
Preheat the oven to 400 degrees and prepare a nonstick muffin tin with baking spray.
In medium bowl, add flour, baking soda, baking powder, and salt and whisk to combine.
Set aside.
In blender (or, if you’re me…your stand mixer) add yogurt, water, butter, oil, eggs, vanilla, orange zest and sugar and blend until completely combined. (I accidentally put the sugar in with my dry ingredients! The muffins turned out ok though)
Pour wet ingredients into a large bowl (or just keep them in the stand mixer bowl).
Add blueberries to dry ingredients and toss to combine.
Slowly fold dry ingredients into wet ingredients with a large wooden spoon until just combined (there will be small bits of flour still present).
Spoon batter into muffin tins, dividing evenly (you are filling these all the way up. Almost OVER full. Trust me, they are big, but they won’t spill over if your baking powder is good.)
Sprinkle sugar over tops of each muffin (about 1 tsp per 6 muffins)
Reduce oven temp to 375 and bake until toothpick inserted into center of muffin comes out clean, about 20-23 minutes.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
this cake screams a lot of things!
eat me comes to my mind!
lol
beantownbaker — February 8th, 2014 @ 11:57 am
It does definitely scream that 🙂
Gorgeous Bundt, Jen! It looks amazing. Love the butter and cocoa tip and the raspberries!
beantownbaker — February 9th, 2014 @ 8:58 pm
Thanks 🙂
Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!
beantownbaker — February 11th, 2014 @ 12:14 pm
So true!
This cake looks glorious 🙂 I am dying to get a slice, maybe two 😉
The original recipe called for a box of Pillsbury’s frosting mix and was much, much better than the current recipes. There was a tunnel of gooey soft fudge in the middle that you just can’t get with today’s recipes for this cake. But it’s still a great cake!
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One of my favorites! Thanks for the reminder..I need to make this – soon!
I just tried this yummy recipe from your blog and it has come out really yummy!! 🙂
This is my first tunnel of fudge cake and I am quite happy with the outcome…
Thanks for sharing this easy recipe 🙂
Gorgeous!!! I’d love to try to make it for my family soon. Your recipe is so detailed, but to a clumsy person like me, Hopefully I won’t mess everything up haha.
Looking at the picture of your cake I just wanna try it immediately. It looks really good. It is good to make it at home and serve on some special occasions like birthday parties or a party with friends on weekends. Thanks Jen for sharing this recipe with us!
Nice recipe Jen! Hope that I can do it the way you make your cake. Always love chocolate. Thank you for sharing it!
oh my god, I fell in love with it at the first sight. So yummy and nice at the look. Thanks Jen for sharing wonderful recipe!
Awesome, you make it like an artist. It looks so delicious, I will try your recipe to make it for my kids. Thank you so much for sharing this!
This cake recipe looks very sweet and delicous. I will try it soon. Thank for share this great post.
This looks amazing, I will try this out tomorrow, thank you for sharing!