Barefoot by the Sea: Blueberry Muffins x 2

Monday, January 6, 2014

Blueberry Muffins x 2

We've already had a healthy dose of Winter weather around here!  It seems like although we eat seasonally, one of the kids always requests Summer fruit right around this time of year.  Luckily, I had a big stash of blueberries in the freezer from our picking this past Summer.  Since our Christmas vacation was low key, we decided to make a couple of batches of blueberry muffins using our favorite recipes.  These recipes are different but equally delicious!

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 rice milk
1 cup 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). 
Blueberry Lemon 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 coconut yogurt (we use dairy free but lemon Greek yogurt works just as well!)
1 large egg, lightly beaten
1 cup 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 prefer these, I really liked the blueberry lemon combo.  I also love the yogurt which resulted in a muffin that was a tad more moist. 

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


  1. yum! we love muffins here :-) I love blueberry and lemon together, delicious! Maybe today will be a baking day...would be a good idea with all this cold yucky weather!

  2. Ooooh, yummy! I really like muffins and made some over the weekend actually! They are great for breakfast or an easy snack. I think I may have some blueberries still frozen from summer so I'll have to look and see then I can make your recipes :)

  3. I was initially drawn to the first recipe because of the cinnamon/sugar topping....but now I think you might have me with the lemon & yogurt combo! I can't wait to give these a try - thanks for the tasty recipes, Jess!


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