When I was pregnant with our daughter, I didn’t want to eat anything but muffins. Since John was working long hours at that time, I had to settle for the Costco muffins.
They aren’t bad, but who knows how much shortening and fake fruit they put in them. Luckily this time around, I get to eat our homemade blueberry muffins. These babies freeze for a few months, so go ahead and make up a huge batch, even if it’s just for yourself. We usually have a hard time deciding between sugar topped and crumb topped, and I’ll make sure that John adds the recipe for crumb topping so you can have that difficult choice, too.
For today, we’re using Demerara Sugar from Mauritius, a country that one of my dearest friends happens to be from. If you want that super crunchy sugar topping like you get in bakeries, this stuff is essential! It’s also sold by a company in Seattle, reminding me of another friend, so between the memories and the fact that it’s sugar, it’s a wonderful thing to me. Here’s a link to where you can get it. A 1lb bag lasts a long time, too, if you keep it just for baking.
Here are some photos!
And now for the recipes!
*Makes approximately 18 large muffins!
- Ap flour 1# 3 oz
- Sugar 10 oz
- Salt 1/2 oz
- Baking powder 1 1/4 oz
- Eggs 2
- Yolk 1
- Skim milk 2 cups
- Vanilla Extract 2 tsp
- Lemon juice 2 tsp
- Veg oil 1 1/2 cups
- Combine dry ingredients in a bowl and whisk together. Set aside
- In mixer bowl, measure your eggs, milk, vanilla, and lemon juice.
- Whisk in dries until no lumps remain.
- Whisk in oil.
- Fold in 2 cups either cultivated or wild blueberries. ( I prefer wild)
- Portion into muffin cups and top with either demerara sugar/sugar in the raw, or crumb topping (recipe to follow).
- Bake at 350F about 15-20 mins, or until toothpick comes out clean.
- Ap flour 2 cups
- Light brown sugar 1 1/2 c
- Salt 1 tsp
- Ground ginger 1 tsp
- Soft butter 8 oz
- Mix by hand, or using paddle, until crumbly consistency is reached.
- Reserve cold until ready to use.
- Can also be frozen for future use.