My husband likes to share random “did you know facts.” He actually states “did you know” before he begins whatever information he is going to share with you. Drives me batty at times but I realize I have to put up with it for the next 50 years so I better make the best of it!
He told me a random fact one day and it scarred me. I don’t know how true it is since he heard it at work and we have not done our research, but for some reason I wouldn’t put it past anyone. He told me that blueberry muffins don’t contain really blueberries. Homemade blueberry muffins, yes, that is fine, but store-bought ones are another matter. I then read online that a lot of cereals and granola bars may state to be “strawberry” granola bars, but if you look at the ingredient list there are no actual strawberries. From what the person said, they use cheaper fruit in place (much like in a lot of juices.) I really need to find that article again. So it is still fruit in them, but not what the is labeled if that makes sense. Once again, not sure about the truth behind this, but I am curious to check it out.
I knew when I made homemade blueberry muffins that there would be actual blueberries in them. And lots of them! To think I used to not like fruit in my desserts! Well, I am still iffy, but it only makes sense for muffins to have fruit in them. And Dan mentions all the time how he loves muffins and how great they are for breakfast. They are not the healthiest, but they are a nice change from his homemade oatmeal every morning. When I made them, I was in a complete rush because I needed to get to a hair dresser appointment followed by picking up some paint. This led to some minor errors along the way, but in the end I liked the result. Basically, instead of making a struesal topping, I forgot mix in flour so I was left with a melted cinnamon-butter-sugar mixture on top. I actually loved how in melted perfectly over the tops of the muffins resulting in a sugary-crisp layer. It is so nice to see a positive mistake happen once in a while! I left the instructions with my error, but if you want more of a strusal topping, follow the link below.
- ¼ cup butter, room temperature
- ⅓ cup brown sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups all-purpose flour
- ⅓ cup cake and pastry flour (one type of flour.)
- 4 tsp. baking powder
- ¼ tsp. salt
- 1 cup buttermilk
- 1½ tbsp. freshly squeezed lemon juice
- 1 tsp. lemon zest
- ¼ tsp. nutmeg
- ¼ tsp. cinnamon
- 1½ cups blueberries
- ½ cup brown sugar
- ½ tsp. cinnamon
- ¼ cup cold butter
- ⅛ tsp. nutmeg
- Preheat oven to 375F. Line muffin tray will silicone liners, paper liners, or grease the pan.
- Add the butter, lemon zest, lemon juice, and sugar to the bowl of your stand mixer. Beat until light and fluffy, about 5 minutes. Add in the egg and mix until well combined. Stir in vanilla.
- Sift together the flours, baking powder, salt, nutmeg, and cinnamon. Add the buttermilk and flour alternatively to your butter mixture, starting and ending with the flour mixture. Do not over-mix.
- Toss your blueberries with ½ - 1 tbsp. of flour. Carefully fold them into your batter. Scoop into muffin tray. I tried to make mine ⅔rd way full, but you can adjust the batter size depending on how big you want the muffins to be.
- To make the topping, add the cinnamon, brown sugar, and nutmeg to a small bowl. Cut in cold butter. Divide evenly onto each muffin top (try to keep the topping closer to the middle of the muffins because the butter mixture will melt over top.)
- Place into oven and bake for 25-30 minutes, or until toothpick comes out clean. Cook time may vary depending on size of your muffins.
(Adapted from Taste of Home)
These homemade blueberry muffins were so soft and moist, and had the perfect balance of flavours. I might do a twist next time and create a lemon-blueberry muffin, upping the lemon juice and zest content. I already cannot wait to make strawberry muffins, cranberry muffins, heck, maybe even chocolate chip muffins! My daughter is going to have the best meals when she starts school this year!