I love blueberries and muffins. I made this recipe with my home-grown blueberries. Of course any blueberries will be good. This is not your traditional blueberry muffin. It is a muffin consistency just not as sweet like some muffins can be. These have a light sugar topping on them to give just the right sweetness, in my opinion. They can be made without the sugar topping, if you prefer. I like that this recipe only makes 12 regular size muffins. I freeze most of them taking one out of the freezer whenever I get a sweet craving. My husband doesn’t like blueberries which means I get to eat them all or share them when company comes.
Ingredients for sugar topping.
Pour all of the topping ingredients in a small bowl.
Mix the dry ingredients then using a pastry blender or two knives, cut the butter into the dry ingredients until the butter turns to small crumbs. Set aside.
Ingredients for muffins.
Lightly grease 12 muffin tins or use papers as I did. You do not need to grease the papers.
Mix the dry ingredients in a large bowl.
In a small bowl mix the egg whites & milk then mix in the melted butter.
Pour milk mixture into the flour mixture stirring just until combined. Fold in blueberries. Do not over mix.
Fill muffin tins or papers 3/4 full using all the muffin mix evenly in all 12 papers.
Using a spoon, put the sugar topping evenly onto the top of each muffin. Bake in a preheated 400 degree oven for 20 minutes or until a toothpick comes out clean.
Carefully remove muffins from the pan and cool on a cooling rack.
Sugar Topping Ingredients:
1/4 cup firmly packed brown sugar
2 Tbl flour
1/2 tsp cinnamon
1/4 tsp allspice
1 Tbl butter, cold
2 cups flour
1/2 cup sugar
1 Tbl baking powder
1/8 tsp salt
2 large egg whites
3/4 cup milk
3 Tbl butter, melted
1 cup frozen or fresh blueberries
Preheat oven to 400 degrees. Lightly grease 12 regular muffin tins or use ungreased muffin papers.
Prepare the sugar topping: In a small bowl mix all the dry ingredients. Cut butter into dry ingredients using a pastry blender or two knives until butter turns to small crumbs. Set aside.
Prepare muffin mix: In a large bowl, whisk together the dry Ingredients. In a small bowl, mix the egg whites and milk and then add melted butter.
Add milk mixture to the flour mixture all at once, stirring just until combined. Fold in the blueberries but do not over mix.
Fill each muffin tin 3/4 full, sprinkle with sugar topping and bake for about 20 minutes or until toothpick inserted in the middle comes out clean and muffins are golden brown.
do you freeze your blueberries and keep them frozen before adding them? I do that and get great results.
Yes I use them frozen. They stay whole and don’t disintegrate like they do fresh. Either way tastes good though.
Blueberry Muffins have always been my favorite since I was a little girl. Thank you Megala!
They look yummy for my tummy 😜
Muffins sounds absolutely delicious!
They definitely are! Even from the freezer I microwave them and they taste like they just came out of the oven! Thank you!
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Thank you for your kind words!