To Die for Blueberry Muffins

After dinner, husband, daughter and myself decided it would be a good idea to do a family cooking project. I don't have much in the way of baking supplies at the moment (grocery day is Friday!), but I did have some blueberries sitting around :) Set your butter out to soften! 1/4 cup. I never used to do this until recently. I made chocolate chip cookies one day and 'softened' (aka melted into a runny mess) my butter in the microwave. It seriously affected the taste and texture of the cookies, so set your butter out ahead of time or take extra special care when microwaving. If you can squeeze it by hand or squish it with a utensil, it's softened! 


1 1/2 cups all-purpose flour 
3/4 cup white sugar 
1/2 teaspoon salt
2 teaspoons baking powder 
1/3 cup vegetable oil 
1 egg 
1/3 cup milk
         1 cup fresh blueberries  

1/4 Splenda brown sugar blend (1/2 cup regular brown sugar) 
1/3 cup all-purpose flour 
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Full recipe found here. Note: The topping in the original recipe calls for white sugar but based on reviews and experience, I used brown sugar (Spelnda blend; supposedly healthier?). It also said to fill 1 cup with 1/3 cup veg. oil and then an egg and then finish off with milk; I just did each ingredient separately.

Husband and daughter put everything together. It's fun getting to see them together. Mommy and Daddy certainly do things differently in the kitchen, as in Mommy doesn't destroy it :p Mix your wet and dry ingredients separately, always, unless otherwise instructed. I hate dirtying an extra dish, but it's proven worth it. Once husband and daughter mixed the two together, it was extremely dry, like "Man, something has gone horribly wrong and this can't be right" dry. We forged ahead though and scooped it into 6 muffin cups and a mini bread loaf pan (I only have a six shooter muffin muhbobber, but recipes making 12 muffins also fit this way :)). They forgot to add the blueberries, so we just mushed them in at the last minute. The topping made more than enough and a fight ensued: smushed butter and brown sugar is not something to be eaten with a spoon, daughter! haha :)

They came out wonderfully. Not all that pretty, but delicious nonetheless. Not going to do much for your figure, but if you're eating muffins as part of a diet plan, you're probably on the wrong plan :)

Would I make these for someone else? Probably. I would play around with adding a teensy more vegetable oil to make them a little more moist. They came out good enough, but I’m weird about what I will serve to other people :)

Nutrition info:

Serving Size 1/8 of a recipe
Servings Per Recipe 8

Amount Per Serving
Calories 383
Calories from Fat 145

% Daily Value *
Total Fat 16.1g 25 %
Saturated Fat 5.2g 26 %
Cholesterol 43mg 14 %
Sodium 322mg 13 %
Potassium 73mg 2 %
Total Carbohydrates 56.9g 18 %
Dietary Fiber 1.4g 6 %
Protein 4.3g 9 %
Sugars 33.6g


7 responses to this post.

  1. Posted by smola82 on January 26, 2010 at 5:30 pm

    Blueberry–my favorite kind of muffin


  2. Posted by Dixie Keeton on January 26, 2010 at 7:55 pm

    This was a cute, cute blog. The muffins looked great.


  3. Posted by Bethan on January 27, 2010 at 10:06 am

    These look really good! Try adding some apple sauce to make them more moist….healthier than oil. :)


    • I always heard that you could do that, but never have because I never have applesauce. I will definitely be giving it a try :)


      • Posted by Bethan on January 28, 2010 at 12:05 am

        I always get the pack of little cups of applesauce since they usually have expiration dates that are about a year away. That way you dont have to worry about wasting a whole jar when you only use it once and it goes bad!

      • the little motts cups or whatever? I definitely will try it!

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