Bonne Bouche Blueberry Muffins

BONNE BOUCHE BLUEBERRY MUFFINS

Canada is often associated with really cold weather. For a few months out of the year, that’s true. But, the rest of the year is gorgeous and warm with intense sunlight and fast-growing crops.

This dichotomy in climate makes Canada the ideal place to grow fruits that require “chill hours”. Which is the length of time these plants need to be in full, cold-weather dormancy, in order to produce fruit the following year.

One such crop is the humble blueberry. In Canada, blueberry picking promotes a sense of community. Friends and families gather in the cool, morning hours and pick bushels of blueberries from local farms.

When berry season is in full swing, this blueberry muffin recipe is the perfect complement to Sunday brunch, as a tea time treat or to pack in a lunch. 

Whenever you choose to enjoy them, a classic flavor of summer will always be close at hand.

Total Prep Time: 45 Min

Servings in Recipe: 12

Serving Size:  1 Muffin

Calories Per Serving:  328

BONNE BOUCHE BLUEBERRY MUFFINS

INGREDIENTS

muffins

  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract or 1/2″ piece of vanilla bean, scraped
  • 2 cups wheat flour
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries (or frozen thawed and drained )

topping

  • 2 tbsps wheat flour
  • 2 tbsps brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsps butter, chilled
  • 1/2 cup pecans, chopped
A scoop of fresh blueberries

BONNE BOUCHE BLUEBERRY MUFFINS

DIRECTIONS

muffins with topping

  • Preheat oven to 375F/190C.
  • Spray muffins tins with cooking spray or line them with muffin liners.
  • In a large bowl or mixer, cream together butter and sugar until mixture is light and fluffy in consistency.
  • Add eggs, one at a time, beating mixture well after the addition of each egg, until fully incorporated.
  • Add vanilla extract or vanilla bean scrapings to the mixture. Blend together well.
  • In a separate bowl, whisk together wheat flour, baking soda and salt.
  • Blend dry ingredients into egg mixture, a little at a time, alternating with the milk. This will result in a muffin batter with a nice, smooth consistency.
  • Add blueberries,  gently folding them into the batter.
  • In a separate bowl, whisk together all topping ingredients to create a crumbly filling and coating for the muffins.
  • Fill muffin cups 1/3 of the way up with batter. With a clean spoon, add 1 tsp of cinnamon/pecan mixture to each cup.
  • Fill each cup with another 1/3 portion, then add another layer of the cinnamon/pecan mixture on top.
  • Bake muffins for approx. 25-30 minutes or until a toothpick, inserted into the center of one muffin, comes out clean.
  • Let muffins cool for about 5 minutes before serving

ALTERNATE INGREDIENTS

  • Wheat flour > White flour
  • Eggs > Applesauce
  • Blueberries > Haskaps or Saskatoons
  • Sugar > Sugar substitute

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