Blueberry Muffins

blueberry muffin

Remember all those blueberries I picked from Blueberry Hill; well I decided to make myself a little blueberry breakfast treat. After drooling over Lisa To Die for Blueberry Muffins, I decided to use her amazing recipe and make some of my own. I made a couple of changes like using honey in place of sugar, using butter in place of vegetable oil and using plain yogurt instead of milk. I also came up with my own crumble topping. The changes were not bad at all in fact the taste was right on point. It was light, moist, sweet, and fluffy and the crumb topping added that surprising light crunch. 

blu berry

Blueberries are yummy and they have fantastic health benefits. 
Good Source of Vitamin C
Good Source of Fiber
Good Source of Manganese
Contain Antioxidant Properties

Let me remind you that they are so easy to make and so easy to get rid of. So make sure you fill the cups to the top for oversized muffins. I am pretty sure everyone will be please with oversized blueberry muffins and sweet and crunchy crumble topping. I know my husband was pleased and so was I.

Serving: 10 muffins
1 1/2 cup KA Flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup Honey
1/3 cup butter, melted
1 egg
1 tsp. vanilla
Plain yogurt to fill 1 cup
1 cup fresh blueberries

Crumble Topping:
1/3 cup KA flour
1/2 cup of yogurt honey mixture
1 1/2 tsp. cinnamon
1/2 cup chopped pecans, very fine
1/3 cup of oatmeal
1/2 cup brown sugar
cubes of cold butter

Combine the flour, salt, and baking powder in a large bowl. Whisk to incorporate all ingredients. Place melted butter into a 1 cup measuring cup and add egg, and vanilla. Pour the yogurt to fill it to the 1 cup line. Add the 3/4 cup honey and whisk to incorporate all ingredients.  Remove about 1/2 cup of the yogurt honey mixture. You want 1 cup of yogurt honey mixture to put into the dry ingredients. Pour the yogurt honey mixture into the flour mixture and fold ingredients until well combined. Sprinkle blueberries with a little flour. Gently fold in the blueberries. You will have a thick batter and if it’s too thick just add a little more yogurt. Fill the muffin cups. Time to make the Crumble.

Crumble Topping:
In a bowl, add flour, remaining yogurt honey mixture, cinnamon, chopped pecans, oatmeal, and brown sugar. Mix until well combined. It’s a lumpy and sticky topping but used your hands to separate the lumps and spread it over the muffins adding the cold cubes of butter on top before baking. 

Bake 20 to 25 minutes in a preheated 400 degree oven, or until brown and done.  

blueberry muffin2

ps: This recipe made it to Foodbuzz Today's Top 9 (July 18, 2010)
Thanks :)!!!

Make Fridays A Little More Special Than Normal!!


  1. Great changes that you made! Just the way I like it! Thanks for posting!

  2. I would definitely love to have one of these!! It looks sooo good!! I love the crumb topping as well. Blueberry muffins are my fav! :)
    Would you mind checking out my blog? :D

  3. Wow. Could these muffins look better? I doubt it. They are stunning! You are making all of the other muffins jealous! Great pics. Thanks for sharing!

  4. Looks like something I'm gonna make tonight actually! I've been picking blueberries here in Sweden and don't have any plans what to do with them really. You just gave me a brilliant idea!

  5. Thanks for the link! I'm glad you liked these and I love your changes. I'll have to make them again with your changes! Enjoy!

  6. Thanks Lisa...You are right when you said they are to die for....blueberrylicious!!!!


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