I absolutely love having good, easy scratch recipes on hand, especially these wonderful Homemade Blueberry Muffins with crumb topping!
If y’all have read my book, Bringing Back Southern Charm, I talk about my mom and her recipes. I pretty much think she is a saint. She always made homemade recipes that were very special to our family, and created loving Southern traditions.
One of the reasons I love having scratch recipes like this one is because I can control what ingredients my family is consuming.
In this recipe I substituted the white sugar for organic raw sugar. I also used 100% whole wheat flour with some unbleached white flour. You can substitute for your preferences, which I love doing depending on my family’s needs.
Make sure you soften your butter first.
I do not have a soften button, so I hit the defrost button for about 30 seconds. I then add my butter and sugar to my kitchen aid, and beat it until creamed. Next, beat in your egg. (So, after this step I forgot I was going to double the recipe??♀️. That’s why my next few pictures will show like I have much more in my bowl.)
In a separate bowl, I added my flour, baking powder, and salt.
Normally I add 2/3 of my flour as whole wheat, and the other 1/3 white flour. I also never buy cake flour. You can if you want to, but my mom taught me that if you just take out two tablespoons of the flour, you will have about the same effect. I try not buying anything I don’t absolutely have to have. The cake flour gives a lighter feel. Since I doubled this recipe, I used 3 cups of whole wheat flour and 2 cups unbleached white flour. If I would not have doubled this recipe I would have probably used 1 1/2 cup of whole wheat flour and one cup of white flour. I also used a sea salt. I would prefer an unrefined salt, but because I’m hypothyroid, I use a salt that has iodine added.
Next, add a little of the flour mixture to your creamed butter mixture.
Mix together. Then add a little of your milk to your butter mixture. Stir gently. Continue doing this until you’ve added all your flour and milk to your butter mixture. Add vanilla. Beat well afterwards.
Next, gently fold in your blueberries with a rubber spatula or wooden spoon.
I always freeze my blueberries so I don’t have to worry about crushing them. Spoon your mixture in your muffin pans. I use this cookie scooper my mom put in my stocking a couple years ago. Also, my mom always recommends using aluminum pans. They cook more thoroughly, last longer, and help with sticking. I included the link here to some that are similar to mine. (I think I found mine at a thrift store:))
In a different bowl, mix your sugar, cinnamon, flour, and butter until crumbly.
I use this pastry blender, but you can also use a fork to mash the butter into your flour (this is called “cutting in” for beginners). You want it to be crumbly looking, no huge clumps. Sprinkle this topping over your muffins. Bake at 375 degrees for about 20-25 minutes.
I hope you love this recipe as much as my family and I do.
Except some of my children pick out the blueberries. I don’t fuss because I remember doing the same thing as a child, but now I love them. The more you introduce children to healthier foods, a healthy lifestyle becomes a way of life. Also, my mom says that anyone can become a good cook if you have good recipes. I always recommend reading the entire recipe thoroughly a couple times before making the recipe. Also, patience and practice is needed to become a cook, but anyone can! My mother-in-law always picks on me about the mess I make in the kitchen, so I thought I would include a picture of the mess LOL!