Mom It Down! Blueberry Muffins

I actually surprised myself on Sunday morning. I woke up at six AM, rolled out of bed, retrieved my 2-year-old and started baking by 6:30. The house smelled absolutely out of this world and we were munching on fresh muffins all before 7:30 AM.

My inspiration took place Saturday whenever we visited our local farmers market and picked up two containers of the freshest blueberries you’ve ever seen. And they’re local! I encourage you to do yourself a favor and make these muffins immediately.

The original recipe comes from All Recipes with one small change. And let me tell you, people, these muffins are to die for.

What you will need

  • Mixer (not absolutely necessary, but much easier)


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries


  • 1/2 brown sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Mom It Down!

Preheat oven to 400.

Take the butter out of the refrigerator. (Make sure it’s room temperature before you move onto the topping later.)

Add the flour, baking powder, and sugar to the mixer. Put that aside. Take a measuring cup, add the oil, egg and milk so you have the equivalent of 1 cup.

Add that to the flour mixture. Stir it up!

Add the blueberries. It’s probably best to do fold in the blueberries by hand as you don’t want them to break up.

Fill greased (or cupcake papers) muffin tins 2/3 full. I filled mine up really quite high because I like my muffins to rise above the top of the muffin tins! (For the record: I only got 8 muffins from this recipe.) It’s up to you, really.

The Topping

Add everything into the mixer. Stir it up. It should be crumbly but I have over-mixed and ended up with a more creamy topping and it’s ended up perfect.

Sprinkle your topping on top of each muffin. It’s best to be too liberal with the topping as the muffins may not rise under the weight.

Bake for 20 minutes.

Overcoming Obstacles

Make sure you have fresh blueberries. Frozen blueberries aren’t nearly as awesome and wonderful. There’s nothing that can compare to the way some of the berries burst during baking. A few of my muffins had caramelized gooey blueberry juice oozing out of them. It was awesome. That probably won’t happen with frozen berries.


You can substitute any fruit for the blueberries. Next up, I’m going to try strawberries or maybe, JUST MAYBE if I’m feeling really insane, I’ll grab some fresh currants from the local market and give them one more try.

I haven’t yet tried this with part whole wheat flour because they are just so amazing as is. But I reckon I’ll do that eventually.

Also, if you don’t have brown sugar, feel free to use regular sugar for the topping. That was what the original recipe suggested.

Lastly, you can skip the topping entirely. They’re perfectly wonderful without it.

As always, I’d love your comments and suggestions!


  1. I was just looking online for a blueberry muffin recipe! I’ll be making these later on today. Thanks :)


  2. I never got past the picture of the lovely blueberries oozing all over the yummy brown sugar. Mmmmm…. now the decades-old, plastic-encased, hard-as-a-rock piece of crap that they are passing off as a blueberry muffin in the vending machine downstairs looks even less inviting than it did before. THIS! This is a blueberry muffin!!


  3. I use a recipe almost exactly like this one and the muffins alway come out fantastic. I wouldn’t suggest using strawberries in this recipe though, because the liquid content in them is so high you’ll end up with mush if you sub them for other berries. Try a recipe specificly for strawberry muffins or bread.


  4. Made these last night with my toddler son. So, so good – and easy! We didn’t put any topping on them – they rock. I made the mistake of using more than a cup of berries though and two muffins got stuck to the tin because of all the juice! Of course we had to sing about ten choruses of “Do You Know the Muffin Man” while stirring…


  5. they look amazing. can’t wait to find some decent blueberries for this.

    take care of yourself. you’re one of my favorite bloggers of all time.


  6. Thank You! I made these and me and my family are loving them! I will check out your other mom friendly recipes.


  7. I am so going to try these. Yum!

    Remember that you are stronger than you think you are. Hope all improves for you.


  8. Delicious blueberry muffins, just as promised! I will now be reviewing past mom-it-downs for more baking inspiration – Yum!!

    I love your realistic perspective and the passion you put into your blog. Hope all is well.


  9. Long time reader, but don’t comment much. Just wanted to say that I hope everything is okay your way. I donated some $ to Wesley.


  10. The little one and I made these yesterday. Yum – as promised. I just love the burst blueberry goodness. The only outstanding issue I had was way to much topping – I probably threw away half. Maybe because I used cupcake tins instead of muffin (smaller) so less surface area? I got 10 muffins to your 8, so that seems like a good explanation! :)

    Keep ’em coming!


  11. Thanks for the great mid summer recipe! While procrastinating I decided what a fruitful way to waste time and have breakfast in the morning! The bills can wait!


  12. Try blackerry muffins too – we grow backberries in our garden and they are YUMMY!!!

    I made lemon and sultana muffins for breakfast the other day but they didn’t rise so well – so I think I will try your recipe next!



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