Being the budding domestic ungoddess that I am, frequently I get the hankering for some muffins. Not just any ordinary muffins will do. It needs to be from scratch blueberry muffins. The recipe I use is one that I found via Kitchen Wench aka Ellie who got the recipe from Cream Puff’s in Venice aka Ivonne. (Both blogs I adore btw so be sure to go and check them out.) So its basically a foodblog heirloom recipe you see. When you make them you’ll understand why they’ve been so fervently passed from one to another. They’re flavorful, moist and just the right amount of sweetness. They last perfectly well in an airtight container for several days if I don’t scarf down the whole batch by the end of the night. The best part about this recipe is how easily adaptable it is to accepting almost any variant of fruit, Ellie made them with strawberries for example. One thing that is for certain is that they are absolutely to die for.
Apparently they are nicknamed Lawsuit Muffins because they are so good you’ll want to sue somebody. This, I can definitely vouch for. They are without a doubt eyes rolling in the back of your head, moaning good. Try them, you’ll thank me…and Ellie…and Ivonne. lol So lets get baking!
First thing we need to do is preheat the oven to 425 degrees. Once we’ve got that settled, measure out a half cup of vegetable oil.
Next up is one and one third cups of brown sugar. There is no other sugar in this recipe so don’t get all ZOMG THAT IS SO MUCH! on me yet. It gives it a nice, molassey, rich sweetness that is absolutely amazing.
Alright next up is either 2 tsp lemon juice or 1 1/2 tbsp citrus zest. Because I love the flavor of blueberry and orange together I use orange zest. I keep meaning to try grapefruit zest in one but that’ll have to wait for next time.
Beat one egg lightly and add it to the rest of the ingredients:
Then stir it all together. I like to use a fork because it helps break up the packed brown sugar but do what you’ve got to do in order to get it to a smooth-like consistency.
After thats nice and smooth measure out a cup of buttermilk and two teaspoons of vanilla extract. fifteenth Reminder: Get more good vanilla. *headdesk* Stir it up and add it to the sugar mixture.
Resume with the stirring.
Once that’s nice and combined add a half teaspoon of baking soda…
And two and a half teaspoons of baking powder and a pinch of salt…
Now for the record. This is not the traditional muffin making method. Traditionally you add the wet to the dry rather than vice versa. I do them this way because it means less bowls to wash and I can’t taste the difference anyway. So add in two and a half cups of flour.
Then stir, just until combined. It’ll be this nice caramel color. Yum.
Next we deal with the fruit. Please for the love of God and all that is holy pick thru your fruit. I found this many icky blueberries. Groooooooooosssssssss!
Dump the keepers into the bowl. I used two half pints but about 2 cups is a good measure.
GENTLY!!!!! Stir them in. If they pop while baking that is good. If they pop while stirring all you get is blue batter.
In a greased or lined or lined AND greased muffin tin spoon out the batter. Fill them to 3 quarters full for nice puffy muffins.
Once you’ve got that covered set them aside because its time to make the streusel topping.
I use 1 cup flour, 1/4 cup packed brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt and 6 tablespoons butter which looks like this once you hand crumble it together:
Generously, and I really mean generously, top the muffins with the streusel topping.
See I’m so serious about the generously thing that I gave you two shots. When they bake they’ll expand and who wants to eat muffins with stingy streusel. I sure don’t!
Pop em in the oven for 14 minutes. When that time is up kick the heat back to 325 degrees and bake for another 10 minutes.
When that time is up pull em out of the oven. Have you seen anything more heavenly in all your life. I say nay.
Will you just take a look at those oozey blueberries? Oh and see what I mean about the streusel. Perfect amount now!
Split it open and serve it up with some butter.
Enjoy guys!
15 responses so far ↓
1 Sheri // May 6, 2008 at 6:59 pm
Those look incredible! Costco blueberries are looking good right now, so I think I’ll make these tis week.
2 Steph // May 7, 2008 at 12:14 am
I love that you make things like this. I love that you share them with the whole wide intarwebz.
But I especially love that you believe I would actually be able to make these, too. Beautiful dreamer.
FedEx me some muffins, k?
3 Missy // May 7, 2008 at 5:27 am
Sheri - Don’t they! I love produce from Costco! It gives me the opportunity to try all kinds of new things that I wouldn’t have otherwise. I mean who wants to pay 3 bucks a piece for Asian Pears. Can’t wait to hear how they come out!
Stephteph - Dude srsly. They aren’t all that hard to make ya silly goose. Plus they’re a zillion times better than what you get at the market/out of a box from Betty Crocker. The ratio of hard to yummy is 1:1trillion. So see its not all that bad to make them right? RIGHT?
4 d // May 7, 2008 at 9:02 am
Those look so sinfully good. I’m gonna need to make those. Did you know that blueberry muffins are one of my favorites? Well, you do now. Yes ma’am, they are. Those look delicious.
The insides look just a touch soft. Not gooey, but just enough softness that they’re nice and moist and kinda melty in your mouth. I hate dry crumbly muffins. Those, look like they’d melt in my mouth like cotton candy dude.
Man…now I wantz muffin!
5 Steph // May 7, 2008 at 10:58 am
Um. Alright. I’ll give ‘em a shot this weekend. Lenna and I are baking cookies all weekend, so the kitchen will be torn up anyway.
6 Missy // May 7, 2008 at 12:47 pm
D - Srsly. They’re so good. Now I feel like making them so I could send you guys a batch.
Stephteph - You don’t have to dude. I was just sayin, they’re effing fabulous.
7 Linda // May 8, 2008 at 4:16 pm
Looks like a good recipe that I could make so that Dad could also eat them. I just bought a bag of Splenda dark brown sugar. Now I have a recipe that I can try it with. Thanks - I’ll let you know how they came out.
8 San Diego Momma // May 24, 2008 at 6:55 am
OK. I know this is off subject, but that creamy chicken bake from Oct. 2007? The one that Steph put in her meme?
I CANNOT WAIT TO MAKE IT!
I have a chicken thing, in that it’s too chickeny.
But this recipe looks like it drowns the chicken taste in cheesy, creamy, buttery goodness and I am so all about that.
And I’ll make the muffins too.
Just you wait.
9 d // May 24, 2008 at 9:56 pm
Dude, I’m making these this weekend. Is there any way to print this page? I thought it was here somewhere, but I’m fucking lame and can’t find it.
10 Missy // May 25, 2008 at 8:20 am
If you want it with photos you can print the whole page but I just emailed you the recipe if you just want to follow the recipe.
11 Missy // May 25, 2008 at 2:42 pm
SDM - I’m telling you that is one of my absolute favorite recipes! It totally drowns everything in ooey gooey goodness!
12 d // May 27, 2008 at 8:21 pm
Um dude….These are fucking evil good. I made them tonight. I ate two in one sitting even though I was full from dinner.
And what I really like about them? They aren’t overly sweet at all. They remind me of a scone almost (in taste, not texture). But just really smooth, lots of flavor, but not icky sweet either.
Totally rad dude. I’ve never made anything of yours and not have it taste fucking rad.
13 Missy // May 28, 2008 at 5:45 am
See thats what I loved about them too! They’re not overly sugary sweet. You can really taste the molassesy flavor and the tart-sweetness from the blueberries. Its not overpowered by tons of sugar.
14 The Downtown Boutique // Jun 26, 2008 at 1:37 pm
Oh my goodness! These look SOOOO yummy! I know what you mean about EXTRA streusel…you can never have too much! I may just have to try these!
Angie
15 Missy // Jun 26, 2008 at 7:23 pm
TDB - Awesome! I think you’ll really enjoy them! You really can’t have too much streusel! Hope you make them!
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