Barefoot by the Sea: Blueberry Muffins Two Ways

Friday, July 15, 2011

Blueberry Muffins Two Ways

After our blueberry picking, we were eager to whip up some fresh blueberry muffins.  I found a couple of recipes that looked promising but couldn't decide which to try out.  So, we decided to make a couple of batches and decide which we liked best. 
Up first - The Classic Big 'Ol Blueberry Muffin
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup olive oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Topping -
1/4 cup white sugar
1 teaspoon ground cinnamon

1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Topping: Mix together sugar and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.
The verdict:  Sweet, tasty, fresh and yummy.  The topping gives it a little extra sugary coating (think apple cider donuts).  These were a hit but not as healthy as I typically like.  Still, fresh blueberries and made from scratch?  A better choice than store bought and much tastier.
Blueberry Lemon Greek Yogurt Muffins
2 cups flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup freshly squeezed lime juice
2 tbsp olive oil
1 tsp vanilla extract
1 cup of lemon Greek yogurt
1 large egg, lightly beaten
1 cup fresh blueberries (divided)
1 tbsp sugar

Preheat the oven to 400 degrees. Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. In a separate bowl, combine lime juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries
Spoon batter into a muffin tray that has been coated with cooking spray. Bake for 17-19 minutes or until tester inserted in center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool.

The verdict: Tasty, with a fresh lemony feel. I prefered these, I really liked the blueberry lemon combo.  Also loved the added health benefit of the greek yogurt and they were moist and good.  Both Daddy and the kids prefered the first recipe but liked these too.

Either way, they are both good - give them a try and comment which was your favorite if you do!


  1. YUM! Gonna have to make some muffins soon! :)

  2. The blueberry lemon ones sound delicious!! I love muffins, will definitely have to try those! Thanks for sharing!

  3. Yumm! I'll have to try that second one!

  4. YUM! Newest follower here! Thanks so much for visiting us! We'll be back! Ellen at

  5. Those muffins look super good. Thanks for stopping by my page returning the love :)

  6. These look wonderful!!! I am a new follower from the Tiggerific Tuesday Hop. Stop by my blog and follow me back if you get a chance.

  7. Those muffins look so delicious!I'm visiting from the blog hop and I'm your newest follower. I'd love it if you followed me back at

  8. Oh, the blueberry lemon muffins are on the list for this week now. Yum!

    Following you from the Totally Tuesday Blog Hop! I hope you'll follow back. :)


  9. YUM!! I cannot wait for the blueberries to be ready! These look like great recipes. Where are you getting blueberries already? So jealous!

  10. Following back :) Those muffins look super yummy!


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