Big Beautiful Blueberry Muffins

Sometimes I feel like such a bad mom. I get so wrapped up in my blog, the Internet, avoiding household chores other things that I forget about dinner. Or, I don’t feel like cooking. So what do we end up eating? Hamburger helper. Or chicken patties. Or doctored up Hamburger helper.

When I found myself mindlessly dumping a box of helper into the skillet again last night I had a feeling of pure stabbing guilt wash over me. I KNOW this isn’t healthy no matter how easy it is or how much the kids love it. So I panicked and made Blueberry Muffins to make up for my supper time neglect.

blueberry muffin

 

I made a double batch. Then we ate them for with supper.

I ate three. 

Tart, sweet, crunchy and fluffy all at once. They were delicious, and I am fat.

 
Prep time
Cook time
Total time
 
Simple muffins with bursting blueberries.
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 3 c all-purpose flour (-2 Tbs)
  • 1¼ c sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • ⅔ c canola oil
  • ⅔ c 2% milk (+ 2 Tbs if too dry)
  • 2 eggs
  • 3 cups frozen blueberries (dry, don't use ones in syrup, we use berries that we freeze ourselves)
Topping
  • ½ c white or brown sugar
  • ⅓ c all-purpose flour
  • ¼ c butter, cold & cubed
  • 1¾ tsp cinnamon
Instructions
  1. Preheat oven to 400 degrees. Grease 24 regular sized muffin cups with canola oil cooking spray.
  2. In large bowl whisk together 3 cups -2 Tbs flour, 1¼ cup sugar, salt and baking powder.
  3. In small bowl beat canola oil, eggs and ⅔ c milk with fork until well combined. Make a well in center of flour mixture and pour liquids into it. Gently mix together just until combined (add the 2 Tbs milk if it looks a bit dry, this batter should be very thick).
  4. Fold in blueberries without over mixing. Fill muffin cups ⅔ full.
Topping:
  1. Cut together with pastry cutter or fork: ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ tsp cinnamon.
  2. Sprinkle evenly over muffins before baking.
  3. Bake for 15 to 20 minutes in the preheated oven, or until toothpick comes out clean when poked into center.
  4. Remove from oven and cool 5 minutes before gently removing to wire rack.
  5. Try not to burn your tongue when you sneak a hot one!
Notes

The Pampered Chef large scoop is the perfect muffin size. Scoop, plop, you're done :)

I think these are a bit sweet so next time I'll leave the topping off of half for a milder sweetness.

I'd like to try them with buttermilk in place of the 2%.

Make them - they're good.<span style="text-align: center;" data-mce-style="text-align: center;"> </span>

Update: This post makes me sound like I never cook. I do, I swear it, I actually LOVE to cook! I’m just in a slump this month!
 :)

blueberry muffins

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About the Author

Henrietta Newman is a tech loving, video game playing, backyard chicken raising, dirt road living, pr friendly mom/gramma blogger who talks about life with a teen daughter, an adult son, a toddler granddaughter, a construction worker soulmate and all that it entails. Subscribe to A Hen's Nest for giveaways, delicious family recipes, reviews and more!

Comments

  1. 1
    crochet lady says:

    Yum, that sounds like a great supper to me!

  2. 2

    Maaannnnn, now I want SOME blueberry muffins. Especially since I'm drinking a yummy cup of coffee.

    I don't even like to cook any longer and I have been so guilty of Mrs. Paul's fish sticks, popcorn shrimp and other varieties of items from the freezer (steamfresh veggies, etc.) that it's becoming a bad habit. I even took single frozen boneless chicken breasts out of the freezer and was too lazy to do them the "right" way. I put the skillet on low and started thawing them that way. When they finally separated I flipped and flipped (after I got up from the couch), drained them, seasoned, added barbecue sauce and simmered 'til done. Then I sprinkled on grated cheese.

  3. 3
    JDaniel4's Mom says:

    This look great!

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