What you call them is up to you. Our little family refers to them as 'blubbery moofins' thanks to an episode of iCarly.
Yes, we are an iCarly family. I'm not ashamed.
Anyway, this particular recipe I have used for years and there is no one in this family who can resist them. Well, except for my son-in-law Josh. And I just have to leave the blueberries out of his and then he likes them just fine.
Yes, blueberry muffins with no blueberries. Go figure.
These are mass produced here on Christmas morning every year. On Christmas Eve I prepare the ingredients for mixing and grease the muffin tins. This keeps it simple on Christmas morning. While they are baking I prepare the oyster stew, which is another Christmas ritual at our house. I'll share that recipe one of these days, too.
If you'd like a printable version, just click here.
(You have no idea how much it thrills me to type that sentence!) ; )
All the ingredients are pictured here:
Christmas Morning Blueberry Muffins
Grease a 12 cup muffin tin and preheat your oven to 400*.
There now. The hard part is out of the way. ; )
There now. The hard part is out of the way. ; )
Streusel
1/4 cup flour
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
2 Tablespoons cold margarine
Mix first three ingredients well. Cut in margarine to form a crumbly mixture. Set aside.
In medium mixing bowl combine:
1/3 cup oil
1 large egg
1 cup milk
In small bowl combine:
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/8 teaspoon salt
Pour flour mixture into milk mixture and stir just until flour is moistened.
Gently stir in:
1 cup blueberries
Spoon into 12 greased muffin cups and top each with streusel mixture.
1/4 cup flour
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
2 Tablespoons cold margarine
Mix first three ingredients well. Cut in margarine to form a crumbly mixture. Set aside.
In medium mixing bowl combine:
1/3 cup oil
1 large egg
1 cup milk
In small bowl combine:
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/8 teaspoon salt
Pour flour mixture into milk mixture and stir just until flour is moistened.
Gently stir in:
1 cup blueberries
Spoon into 12 greased muffin cups and top each with streusel mixture.
This shows about how full you want each cup as well as how much streusel you want on top.
Bake at 400* for 20-25 minutes.
Cool in pan for 5 minutes.
Remove to wire rack to cool completely.
Cool in pan for 5 minutes.
Remove to wire rack to cool completely.
Here is the finished product:
*And now for a little disclaimer. *
(You knew this was coming, right?)
(You knew this was coming, right?)
Do you really think that little, itty-bitty bit of streusel ingredients is gonna make enough of that lusciously cinnamony topping for those muffins?
If you answered no, pull up your pants and go to the head of the class.
I just about double it.
If I actually measured anything I could tell you that I exactly doubled it.
Since I don't, you'll just have to take my word for it.
MAKE MORE STREUSEL.
If you answered no, pull up your pants and go to the head of the class.
I just about double it.
If I actually measured anything I could tell you that I exactly doubled it.
Since I don't, you'll just have to take my word for it.
MAKE MORE STREUSEL.
Tips and Tricks
*If using frozen blueberries, thaw and drain completely.
* Never over-mix muffins. I know it's hard, but you must stop stirring before it looks completely combined and smooth. The same is true of brownies.
It's the best way to ruin them.
*If using frozen blueberries, thaw and drain completely.
* Never over-mix muffins. I know it's hard, but you must stop stirring before it looks completely combined and smooth. The same is true of brownies.
It's the best way to ruin them.
These are beautiful, Kelli! And I'm with you...I double the topping, too!!
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