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.

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4 Responses to “Cookie Carnival – Blueberry Lemon Cookies”

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    1
    SiHaN — May 31, 2008 at 12:58 am

    how did you manage to get yours looking lyke the crumbly toppings of a muffin? my are so darn smooth!!! gosh.. yours look reallie enticing. great job!

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    Mevrouw Cupcake — June 2, 2008 at 7:09 pm

    Cakey is just the word I was looking for! We gobbled these all up in flash!

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    3
    Jen — June 2, 2008 at 8:06 pm

    I’m not sure how I did it. I just followed the directions… I used frozen blueberries and my batter definitely looked like ice cream out of the fridge. I love cakey cookies so these really hit the spot for me!

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    4
    Hygeian Stew — June 4, 2008 at 11:52 am

    Those do look like muffin tops (the yummy part). I enjoyed the cakey cookies too!

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