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 is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.