I have been blog hopping left and right these days. Too bad all this hopping doesn’t burn calories. There are so many well done blogs out there. I’m jealous. The newest one I have been drooling over is Joy Ever After. Looks like she dabbles in some of my favorite things—cooking, crafting, design, etc.—so of course I love her blog. It’s inspiring. Her pictures and photography are excellent, something I am trying to beef up myself. Kevin is helping me out in this area. He got a new hefty duty camera last Christmas and bought a sweet lens with a low f-stop. Now we are trying to learn this intricate piece of machinery. Before I was using my canon point-and-shoot, on a tripod, in manual mode. It did OK. But hopefully you start to see some improvements.
So, while blog hopping, I came across this cute recipe for blueberry muffins. Cute recipe? Yep, she designed a cute recipe card for the muffins. So cute it made me want to make them this here Saturday morning. Lucky me, we had a huge bowl of blueberries in the fridge. As always, I made some tweaks to the recipe. Well, maybe alot. It all started because I didn’t have a lemon, which her recipe called for. And then I made a couple more tweaks. And a couple more. So here’s what happened….
1 c. AP unbleached Flour
1 c. Whole Wheat Flour
2/3 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. plain yogurt
1/2 c. canola oil (or some other heart healthy oil)
1 tsp. vanilla
2 c. fresh blueberries
2 tbsp. turbinado
2 tbsp. flour
dash of cinnamon
1 tbsp. slightly melted butter
1. Preheat oven to 400°. Line muffin tin with liners.
2. Whisk together dry ingredients (flour, sugar, baking powder, baking soda, and salt).
3. In a separate bowl, mix together wet ingredients (yogurt, oil, egg, and vanilla).
4. Add dry ingredients to wet ingredients and mix until just combined. I did this all by hand. No need to get out your mixer.
5. Fold in blueberries.
6. Fill muffin tin with batter. I use a spring release scoop to make sure each muffin is about the same size.
7. In a separate bowl, combine turbinado, flour, cinnamon, and slightly melted butter until crumby.
8. Sprinkle mixture on top of muffins, and bake for 23 minutes or until golden brown.
9. Allow to cool for 10 minutes, and serve!
They were good. Notice Kevin ate two.
Can I use frozen blueberries? I always pick about 15 lbs ( eat about 1lb while picking) and freeze them immediately for future baking endeavors ( mostly mishaps).
For sure! That sounds incredible.
Hey there, I was going to make these blueberry muffins but the receipe doesnt tell you how many blueberrys you need.
Only that you fold them in, I would probably fold to many in and ruin them.. Would you be able to tell me thanks.. then I will tell how they turned out. thnks
Hey Eva! Gosh, I haven’t made these in forever. Sorry about the missing blueberry amount. Just updated the recipe to 2 cups.
Haha, your muffins look amazing! I’m definitely envious of your baking skills. The crumble topping looks so good!
thanks for stopping by the blog! (i’m honored!) and thanks for the inspiration. love your blog!
the crumble topping added a nice little crunch!
Melissa – love the photographs, cannot wait to see what happens as you continue to play with photo! Ate bbq and went through the capitol in Austin and fondly thought of our adventure with your family. Your dad has GOT to try this place out that we went to! xxoo. Meghan
where did you guys eat? my dad and i were just talking the other day about the place we ate with you guys. he said its no longer there. sad. i will have to pass along the new place to my dad. he’s a bbq fanatic! thanks for checking out the blog!!
wow i am always so impressed with your blog! you are so creative and talented! 🙂
thanks jenn! miss you. hope the job hunt is going well.
Excellent job, Melissa! We are so, so proud of you for your faith, creativity and work ethic!
thanks dad! that means alot! thanks for cheering me on in all my strange endeavors.