Blueberry Muffins

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Well it's -20 degrees C today, white outs everywhere, and the nice people on the radio telling us not to drive anywhere if we don't have to. So what am I thinking of? Fresh blueberries and nice summery recipes, of course. I'm a little backwards that way. But it'll make us temporarily forget about the freezing cold, and the 2 inches of ice covering your car if you're parked in an outdoor lot like I am. Unless you're living in one of the places where it's nice and warm... and right now you're reading this, wearing a tank top and shorts, thinking "suckaaaaa". I envy you.  

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So what made me think of nice summery recipes on such a cold day? Blueberries were on sale at the grocery store for $1/pint. That helps.   

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Normally I don't freeze a lot of my baked goods. Usually, because I eat what I don't give away in a few days. Which is why I usually give most of them away! But muffins actually freeze pretty well. Just double wrap them in plastic wrap, and then put them in a thick freezer ziploc bag, and make sure to squeeze all the air out first. They should be good for a few months. Just let them sit on the counter to thaw out when you have that blueberry muffin craving. And if you're really impatient, and need a blueberry muffin like STAT!, you can warm it up in the microwave for a bit. Mmmm warm blueberry muffins on a cold winter day. Makes me almost not mind scraping the 2 inches of ice off my car. Almost. :P

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Blueberry Buttermilk Muffins

Adapted from To Die For Blueberry Muffins on

Makes 1 dozen muffins


  • 3 TBS all purpose flour
  • 1/4 C brown sugar
  • 1 TBS melted butter
  • 1/2 tsp cinnamon
  • 2-1/4 C All Purpose flour
  • 1 C + 2 TBS granulated sugar
  • 3/4 tsp salt
  • 1 TBS baking powder
  • 1/2 C vegetable oil (I use canola oil)
  • 1 egg
  • 1/2 C buttermilk
  • 1-1/2 C fresh blueberries (washed and dried thoroughly)


  1. Make the crumb topping: Mix together the 3 TBS all purpose flour, 1/4 C brown sugar, 1 TBS melted butter, and 1/2 tsp cinnamon. Once it's stirred up a bit with a fork, then you can crumble it with your fingers. 
  2. Preheat the oven to 400 degrees F. Line a muffin tin with muffin liners.
  3. Combine the 2-1/4 C flour, granulated sugar, salt, and baking powder in a large bowl. Mix very well.
  4. Pour the oil into a small bowl, add in the egg and buttermilk. Beat together. 
  5. Make a well in the center of the dry ingredients, and fold in the wet ingredients. Mix just until the dry ingredients are moistened, do not overmix. 
  6. Fold in the blueberries.
  7. Pour the batter into the prepared muffin pan. Sprinkle the crumb topping on each muffin.
  8. Bake for about 27 minutes. Check with a toothpick to see if they're done. I find sometimes mine need a couple more minutes than that. 
  9. Let the pan cool on a rack for about 10 minutes, then transfer the muffins onto a cooling rack to cool completely.