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Blueberry “Muffings” (as my niece used to say…)

on September 23, 2012

After two years, and many threats of ending up as mulch in the worm bins, our blueberry bush finally produced this year. To date, about a pint. Mind you, this is big. The first year, it was nothing. Not one berry. Last year we had seven which Fred and I shared in our cereal that morning. Three berries for me, four for Fred. They were a little tangy and turned the milk blue but we ate them because we grew them.  

Blueberry Muffins with Streusel Topping

I found this wonderful recipe on Allrecipes.com (the link is at the bottom). The only thing I did differently was to add about 1/2 the topping (much more and I think it would’ve caused the muffins to sink) and change the white sugar to brown (only on the streusel topping) – but this is the original recipe. You can change what you want/how it would work best for you.


  • 1-1/2 cups all-purpose Flour
  • 3/4 cup White Sugar
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1/3 cup Vegetable Oil
  • 1/3 cup Milk
  • 1 cup fresh Blueberries (though I don’t know why you couldn’t use frozen – just add them last and right before you pop them into the oven).

Streusel Topping

Mix all these ingredients together, until it gets crumbly, and set aside.

  • 1/2 cup White Sugar (this is where I used brown sugar instead)
  • 1/3 cup all-purpose Flour
  • 1/4 cup Butter, cubed (I stick it in the freezer about 20 minutes then grate it with a hand grater. Really works!)
  • 1-1/2 tsp. ground Cinnamon


  1. Preheat oven to 400F (200C).
  2. Grease muffin cups, including the top of the pan (the muffins will bake up and over a bit)
  3. Combine 1-1/2 cups milk, 3/4 cup sugar, salt, and baking powder.
  4. Place vegetable oil into a 1-cup measuring cup; add the egg and enough milk to fill the cup.
  5. Mix this with the flour mixture.
  6. Fold in the blueberries.
  7. Spoon into the cups, filling right to the top.
  8. Sprinkle each one with the streusel topping.
  9. Bake for 20-25 minutes or until a toothpick or knife, placed in the center, comes out clean.
 This recipe makes 6 very large or 8 large muffins. You can make smaller ones, if you want, but you’ll probably have to cut down the baking time. Oh, and they freeze very well, too!
(And, I don’t see why you couldn’t use other fruits here, like other berries, peaches, or pineapple — as long as they’re the same size pieces as the blueberries, yeah? Oo! I think, next time I make these, I’ll try pineapple and add some ginger to the streusel topping! Yum!).



2 responses to “Blueberry “Muffings” (as my niece used to say…)

  1. myninjanaan says:

    those look delicious! I just bought a carton of blueberries a few days ago and was looking for a good recipe.. looks like my search has ended 🙂

  2. LB Driver says:

    That’s wonderful! I hope you enjoy them! 😉

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