Having a freezer full of blueberries we harvested over the summer always inspires us to find creative ways to use the berries. From cobblers to muffins to pancake toppings, these berries are very versatile. Eaten straight from the freezer, they also provide a healthy antioxidant-rich snack any time of the day.
Braxton was craving blueberry muffins so out came one of the cookbooks I received as a wedding present over 25 years ago. Dog-eared, complete with variation notes, this recipe has always been a go-to of mine. The only other blueberry muffin recipe we enjoy on a regular basis is the one from my book, The Power of Flour, and I have included it in this post.
Here are Braxton’s reflections from his morning baking spree…
Taking a little simpler approach to experimenting within the kitchen, this morning I decided to made some juicy blueberries muffins. It didn’t take much time or a lot to prep the recipe, as we had all of the ingredients on hand. Without further adieu, I got to it. The entire task was rather stress free, as everything seemed to go off without a hitch. A few things to measure, a few eggs to crack and some frozen blueberries to mix in. 
Just a short time later, I was enjoying tasty blueberries muffins with my morning coffee, a great way to start the day I must say. Plus, as an added bonus, I used Star Wars cupcake wrappers – what more can one ask for?
Here’s a few more family favorite versions of blueberry muffins. 
Blueberry Scuffins inspired by Kazden on a sunny summer day.
Blueberry Crumble Cakes from The Power of Flour
Different versions of the blueberry muffin are a staple around our household. Be it pancakes, scones, mini-muffins or cake, it has been created in my kitchen. We also enjoy plain old frozen blueberries for their incredible nutritional and antioxidant properties.
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 cup whole wheat flour
- 3/4 cup coconut flour
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon mace or nutmeg
- 3/4 cup milk
- 1 1/2 cup blueberries
Preheat oven to 350º. In a medium bowl cream butter and sugar. Add eggs and mix until smooth. Add milk and mix well. Sift flours, baking powder, salt and spices into mixing bowl and mix until thoroughly combined. Do not over mix. Fold in fresh or frozen blueberries. Scoop batter into greased muffin tins or mini-loaf pans. Bake 25-30 minutes or until cake tests done.
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