These are very good David!

Blueberry Muffins - makes 9 large ones.

11/2 cups all purpose flour
3/4cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk ( approximately - see below)
1 cup fresh blueberries, or 1/2 pint
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1.Preheat oven to 400 degrees F.

2.Grease muffin cups or line with muffin liners.

Combine first 4 ingredients.

Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk.
Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff.
Fold in the blueberries.

Fill the muffin cups right to the top. Sprinkle with the crumb mixture.

3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork. Sprinkle over the muffins before baking.

4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done.

Here's ATK's Blueberry muffin recipe, which I have not yet made but is on my list. Here is their scone recipe, in case you might want to make scones instead of muffins. Personally, I prefer sconces over muffins, but your nephew may like the muffins better.

One of the tricks is to freeze the blueberries so that they will not bleed during baking. I can't help you with the crunchy top, but I supposed you could sprinkle granola on top of them. It's been even longer since I've made muffins, but I did not use the paper liners.

Lars

This is the basic recipe I made in 8th grade Home Economics Class and it has served me well all these years. I never use muffin papers, but they are an option. -Grainlady

BLUEBERRY MUFFINS
(yield: 12)

1-3/4 c. all-purpose flour
2 T. sugar
2-1/2 t. baking powder
3/4 t. salt
1 well-beaten egg
1/2 c. milk
1/3 c. melted shortening (or vegetable oil or melted butter)
1 c. blueberries

Sift dry ingredients into mixing bowl; make well in center. Combine egg, milk and melted shortening. Add all at once to dry ingredients. Toss lightly. Stir the blueberries gently into batter. Bake in a preheated 400-degree F. oven for 25 minutes.

[Grainlady muffin tips: Keep mixing to a minimum. It's okay if there are some bits of dry flour in the batter. The more you mix quick breads, such as muffins, the more you will develop the gluten in the flour. Too much gluten equals tough muffins. Over-mix and the leavening gases will have to "drill" their way through the batter leaving tunnels, instead of giving the muffins lift and volume. Never use an electric mixer when making muffins or you risk over-mixing the batter.]

Another recipe with a little more nutrition, fiber and substance to the end product...

OATS 'N WHEAT BLUEBERRY MUFFINS
(source: Pillsbury Best Muffins & Quick Breads)

1 c. quick-cooking rolled oats
1-1/4 c. buttermilk
1/2 c. honey (or agave nectar)
1/4 c. oil
1 egg, slightly beaten
1-1/2 c. whole wheat flour
1 t. baking soda
1/2 t. salt
1 c. fresh or frozen blueberries (do not thaw if frozen)

1. In a large bowl, combine rolled oats and buttermilk; mix well. Let stand 5 minutes. Heat oven to 375-degrees F. Grease 12 muffin cups or line with paper baking cups.
2. Add honey, oil and egg to oats mixture; blend well. In small bowl, combine flour, baking soda and salt; mix well. Add to oats mixture; stir just until dry ingredients are moistened. Gently stir in blueberries. Fill greased muffin cups about 3/4 full. [Grainlady note: I use an ice cream scoop for the task.]
3. Bake at 375-degrees F. for 20-25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Variations: Substitute 1 c. chopped fresh or frozen cranberries for the blueberries.

More muffin tips:
If you want a cake-like muffin, choose a recipe where the fat and sugar are creamed together - which is the cake method of mixing.

Blueberry Streusel Muffins
Preheat oven to 400 degrees.
Prepare muffin pans.
Batter:
1 C buttermilk
1/2 C melted butter (I've not tried these with marg.)
2 eggs, beaten, & at room temperature
1 C sugar
2 1/2 C all purpose flour
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 C walnuts, chopped (more is good, too)
1 1/2 C Blueberries * **

*I use a full pint of fresh, sometimes more if I have them. But I think frozen would work well.

**Raspberries are really good in this recipe, too.

Method:
Melt butter, set aside.
Mix all dry ingredients together.
Gently stir blueberries and walnuts into the dry ingredients.
In a separate bowl, whisk eggs well, add buttermilk.
Whisk in the melted butter.
Set aside.
Streusel Topping:
1/3 C flour
1/3 C sugar
1/4 (scant) C butter (make sure it is very cold)
1 tsp cinnamon (more is okay if you like cinnamon as much as I do)
1 C walnuts, chopped fine
Prepare Streusel topping:

Cut butter into dry ingredients, until it looks like crumbs.
Stir in the chopped nuts.
Set aside.
Now add the dry ingredients to the wet ingredients, stirring only enough to mix.
You may need to add a bit more buttermilk at this point,
to be able to get all the dry ingredients wet.
Batter will be quite thick.
Be sure not to over mix ! !
Fill muffin cups almost (but not quite) full.
Sprinkle generously with the Streusel topping.
Bake about 25 minutes, until they test done.
(Time can vary with different ovens.)
I always make these in the big 'jumbo' muffins pans.
It makes 12 of this size.
So I would guess if you make the regular muffin size,
it would probably yield 24.
Not sure how the smaller size would affect baking time,
but I imagine they would bake a little quicker.

This recipe is a favorite of ours.
Fluffy and moist,
With a nice crisp topping.
I've always gotten rave reviews anywhere I've taken them,
And they sold out fast
when I made them for the co-op I used to bake for.

They freeze extremely well,
wrap well, individually, in plastic wrap,
After frozen, can be stored in freezer
With several in one plastic bag.

Enjoy!

Rusty

We just made these last night. They are a favorite with posole or just a pot of pinto beans. Wonderful flavor, nice crunch, & moist.

BLUE CORNMEAL BLUEBERRY MUFFINS

1 Cup Blue Cornmeal
1 Cup White Whole Wheat Flour (AP would be fine with no adjustments to the recipe)
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1 Cup Blueberries
1/2 Teaspoon Salt
2 Large Eggs, beaten
1 Cup Milk
1/4 Cup Butter, melted

Directions:

Preheat oven to 350 degrees.

Combine dry ingredients in medium-size bowl.

Gently, fold blueberries into dry ingredients.

Beat eggs with milk and blend in melted butter.

Stir liquids into dry mixture - just enough to moisten.

Fill muffin cups 2/3 full.

Bake 20-22 minutes.

Notes: I frequently make these with buttermilk and add 1/2 teaspoon of baking soda. I use freeze-dried blueberries but frozen would work perfect - add them to the dry ingredients still frozen. The melted butter rather than oil makes these extra yummy. Keeping qualities is very good for these muffins...easily 2-3 days wrapped in plastic on the kitchen counter. If you like them warm - nuke for 6-10 seconds before eating. They also freeze beautifully. I use jumbo muffins tins and we split a muffin. They bake in the time shown...if you are using regular size pans...check a bit sooner. The batter is enough for 6 perfect jumbo muffins.

/tricia

David, this recipe is for a cobbler, but if he likes blueberry muffins he will love this cobbler. My nephew thinks I'm Julia Child because I made this for him:

Bisquick blueberry cobbler

I have a couple of Blueberry Muffins recipes that are favourites.

Browned Butter Blueberry Muffins

Source: Amandeleine

Adapted from Joy the Baker

14 Tablespoons unsalted butter
2/3 cup whole milk
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup sugar
3/4 cup brown sugar
3 teaspoons baking powder
1 1/2 teaspoon salt
4 cups fresh blueberries

Streusel

6 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1 cup all-purpose flour
7 tablespoons sugar

Directions
Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line two muffin pans with paper or foil liners
Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.

Streusel:

Combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.

Makes 2 dozen regular size or 12 large size muffins (large muffins take longer to bake)

>>>>>>>>>>>>>>>>>>>>>>>>>>>

Blueberry Coconut Pound Cake Muffins

Source:
Recipe courtesy Gourmet Magazine
Food Network

1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 teaspoons freshly grated Orange, lemon or lime zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons sweetened flaked coconut
1/2 cup blueberries

Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

David, it must be in the air. I just made blueberry muffins for the next door neighbor, she had shoulder surgery last week and sure isn't stirring up any muffins yet.

Anyway, they were good. I used the paper liners and frozen blueberries that I picked last summer. I used this recipe from Ina Garten and it made 20 muffins, not jumbo, just regular sized muffins.

Blueberry Streusel Muffins
Adapted from Ina Garten�fs �gBarefoot Contessa Back to Basics�h
Makes 20 muffins
3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt
2 cups buttermilk, shaken
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 extra-large eggs
2 cups fresh blueberries (2 half-pints)
Streusel:
1/4 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1 tsp ground cinnamon
1/4 teaspoon Kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced

1.Preheat the oven to 375 degrees F. Line muffin tins with paper liners.
2.Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands.
3.In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs. Stir the buttermilk mixture into the flour mixture with a fork, mixing just until blended.
4.Fold the blueberries into the batter. (Don�ft overmix!)
5.With a standard (2 1/4��) ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
6.For the streusel: Place all the ingredients in the bowl of a food processor fitted with the steel blade and pulse until the butter is in very small pieces. Pour into a bowl, and rub with your fingers until crumbly. Spoon about 1 tablespoon of the streusel on top of each muffin. Bake the muffins for 20 to 25 minutes, until golden brown.

Happy Baking, and hugs and kisses to you.

Annie

I make them pretty much the same as Grainlady's above. Quick and fast. I use cupcake liners

First, thanks for all the recipes, links and tips!! I checked back shortly after posting but forgot to refresh so I used jasip's recipe even though Lars posted just a few minutes later. I will bake my way through the rest of them though.

Here they are, I/we loved them!

Also, my heading should have read other recipes for muffins too...not just blueberry. : ) Healthy and or sweet work for me.

BTW, they are already gone except one. It has my name on it...told my nephew and a couple of his friends that were hanging out here today to save me at least one.

Thanks again everyone!

David

Plum Good Muffins

1 3/4 C A.P. flour
2 T. sugar
2 1/2 tsp baking powder
3/4 tsp. salt
1 egg, beaten
3/4 C. milk
1/3 C. vegetable oil
1/4 C plum jam

Combine first four ingredients in a large bowl. Make a well in center of mixture. Combine egg, milk and oil. Add to dry ingredients stirring just until moistened. Spoon into greased muffin pan filling 2/3 full. Spoon 1 tsp plum jam in center of each muffin cup. Bake at 400 for 20 minutes or until golden brown. Makes 1 dozen

The link below is for hubby's favorite muffin recipe these days - Date Pecan Muffins - made with almond flour. I got the recipe out of "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam (she has a great gluten-free web site for anyone interested in more gluten-free recipes using almond flour). We have muffins every Saturday Morning for breakfast.

-Grainlady

Here is a link that might be useful: Date Pecan Muffins (gluten-free)

So timely! I love blueberry muffins and have buttermilk languishing in the fridge. Almond flour too! Thanks guys and gals for posting these recipes! I would love to bake my way through them, but I am in the middle of an oatmeal cookie thread bake through, lol!

Woo hoo! These are the my Gluten-free Almond Banana Bluberries muffins that I blogged this week. My new favorites (even when I replace the blueberries with chocolate chips :-)

Bonnie

Here is a link that might be useful: Almond Banana Blueberry Muffisn - Gluten Free

Oh, and I forgot to thank Georgysmom for that plum jam one. I have a similar jam cake recipe but I like muffins better, I'm more likely to grab one as I'm rushing out the door, as I usually am these days. Two years ago I made 9 pints of plum jam, way too much for me to eat so I'm desperately trying to get rid of the last jars. Man am I sick of toast with plum jam on it! :)

Well, since we're eating healthier, here's one of my favorite muffin recipes. These muffins rock, and not just your colon! They actually taste really good. They stay moist for days, they're incredibly healthy, and they're a cinch to make.

Banana-Cranberry Spice Muffins
Recipe Source: Fiber One website

1 cup Fiber One� original bran cereal
1 egg
3/4 cup fat-free (skim) milk
3 tablespoons vegetable oil
1 cup mashed ripe bananas (about 2 medium)
1 1/4 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sweetened dried cranberries

Heat oven to 350�F (the original recipe stated 400�, but I found that to be too hot and would burn the muffins). Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).

In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed; beat in bananas. Stir in cereal; let stand 5 minutes.

Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack

LOL Gardengrl! These are perfect too, as my SO always seems to leave me ripe bananas by the end of the weeek.

Thanks for the additional recipes and links!! Funny, I happen to have a couple of bananas on the counter that need to be used up too. I'll be making more muffins this weekend that's for sure.

An oatmeal cookie bake through sounds good too Pink. Was it posted here?

David

Thanks jasdip! That is THE recipe for which I have been looking. Perfect.

I can't believe Evil Jessy passed on my banana comment. You're slippin' girl! :)

I think it was about two years ago I posted a thread looking for the ultimate oatmeal cookie recipe, and I've combined that with a thread for lowfat oatmeal cookies (two different animals but both worth searching for). Anyho, I'm still not all the way through the recipes, so that gives you an idea of about how long it takes me to get around to trying a recipe. I found out that they're all good in their own way, lol! So many choices . . . .

Great recipe Bons! I made the banana almond blueberry ones for brunch today! I got some almond meal to make stollen for Christmas and I was looking for some recipes to use it up. I am not a gluten free person so I just used AP flour and some whole wheat pastry flour. 1/3 cup of sugar instead of 1/2 but I topped them with sugar in the raw. Next time I make them I think I will use some oat bran, which will make them the perfect bedtime snack, with some chamomile tea!