When I was about 12 or 13 years old, my grandmother was selling cookbooks for her local civic organization. My mom bought one, because that’s what you do for your family when they ask you to buy things. The following May, when my 4-H club held it’s annual Achievement Day competitions, I was selected to bring a bread dish for one of the contests. My mom and I looked through her collection of cookbooks to get an idea of what I might be able to make.
We came upon the civic club cookbook, and in it was a recipe for strawberry bread. It was a simple and easy recipe that I would have no problem making myself (at that point, I had been cooking for quite some time).
The only problem was, we had no strawberries. Instead of high-tailing it to the grocery store for one item, mom suggested I try the recipe with blueberries, since we had a huge amount of them in the freezer from our blueberry bushes. And we were also lacking a loaf pan for some reason. So we decided to make them into muffins instead.
The result of this recipe was a yummy, flavorful, dense muffin that tasted like no other I have ever eaten. Since then, this is the only blueberry muffin recipe I use. It can be made into bread, and it is delicious with strawberries. It’s also delicious with chopped nuts inside if your family goes for that kind of thing. The only things I changed was the use of whole wheat flour and the addition of a crumble topping. And really, that topping isn’t necessary. These guys hold up well on their own.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tsp. salt
- 1 tsp. cinnamon
- 2 cups of sugar
- 3 beaten eggs
- 1 1/4 cups canola oil
- 2 cups blueberries, fresh or frozen
- 1 1/4 cups chopped pecans (optional)
- 1/2 stick cold butter
- 1/4 cup quick oats
- 1/4 cup brown sugar
- 1/2 tsp. cinnamon
Preheat oven to 350 degrees.
- Combine the dry ingredients. Make a well in the center.
- Add the eggs and oil, stirring until just moistened.
- Stir in the berries and nuts.
- In a separate bowl, combine the butter, oats, brown sugar, and cinnamon with a fork until the mixture becomes crumbly.
- Pour the batter into a muffin pan, then top each muffin with a teaspoon of the crumb topping.
- Bake for 10-15 minutes or until they are done.