When berry season is in full swing, this blueberry muffins 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 minutes

Servings in Recipe: 1 dozen

Serving Size:  1 muffin

BONNE BOUCHE BLUEBERRY MUFFINS

INGREDIENTS

muffins

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

topping

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

DIRECTIONS

  • 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 fold them into batter.
  • In a separate bowl, whisk together all topping ingredients to create a crumbly filling and coating 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

topping

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

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