Love Overflowing

Blueberry Buckle Muffins

on July 24, 2009

Oh, so yummy!!!!! Emily and I really enjoyed making these muffins. They were even more enjoyable when you ate them! I hope you think so too!

Topped with a cinnamon-sugar crumb, these kid-friendly muffins–bursting with blueberries–taste like mini coffee cakes.


1/4 cup butter, room temperature
3/4 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups blueberries, stemmed and rinsed
1/3 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 cup butter, room temperature

1. Heat the oven to 350° and line a 12-cup muffin tin with bake cups. In a large mixing bowl, use an electric mixer to cream the butter and the sugar. Beat in the eggs, then the milk and vanilla extract.

2.Sift the flour, baking powder, and salt into a medium-size mixing bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix the batter. Use a spatula to fold in the berries. Spoon the batter into the muffin tin, filling each cup about three-quarters full.

3. To make the crumb topping, stir together the sugar, flour, and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Your child can then sprinkle the topping over each muffin.

4. Bake for 20 to 25 minutes or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in the tin for 15 to 30 minutes before serving–if you can wait. Makes 12.

****The only thing I did different was I used 1/2 all purpose flour and 1/2 whole wheat flour. It made more than 12 muffins for me. 15 I think.

Yummy goodness!

Yummy goodness!

One response to “Blueberry Buckle Muffins

  1. Michelle Organ says:

    I can not wait to try these! I hope they freeze well. Since there are only two of us I don’t think we could eat a whole batch before they go bad.

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