It’s super cold – winter blew in last night leaving everything gray and bone-chillingly cold. We are having a lazy day inside and all I can think about are these warm blueberry muffins with cold butter and hot blueberry syrup soaking into every crumb. My mom made this combination quite frequently for us, growing up. I associate them with cold, Sunday mornings. We needed something rather fast while getting ready for church, yet warming at the same time. Something Mom could pop in the oven and then have time to get ready, herself! She would boil the blueberry liquid and add a little sugar to make a wonderful blueberry syrup to pour on top of the muffins. That was always my favorite part. Just HOW blue can I make this muffin?
So when I saw a can of wild Maine blueberries in the grocery store, my mind went instantly to these muffins and I had to make them for us. Mom’s were better, but that’s to be expected 🙂 Stay warm, today, Lubbock!
Blueberry Muffins with Blueberry Syrup*
makes 12-16 muffins
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 cup yogurt
1 1/2 cups blueberries (fresh, frozen or I used a can of blueberries packed in water – that part is important if you use canned)
Preheat the oven to 375F. Line 16 muffin tins with papers and spray the papers with non stick spray. Whisk the cake flour, baking soda, powder and salt in a large bowl. In another bowl, whisk the sugar, oil, egg and yogurt until smooth. Add the dry ingredients and stir just until combined. Reserve the juice that comes in the can of blueberries and put it on the stove in a small saucepan with 1/4 cup sugar and let it come to a boil. Reduce the heat and simmer during the baking time of the muffins.
Fold the blueberries into the batter and divide among the muffin cups. Bake for 20-25 minutes, until the tops are golden brown. Remove and remove from the pan, letting them cool upside down for about 10 minutes. Split, add a copious amount of salted butter and drown in blueberry syrup. Cheers.
Nope, not a blueberry in the house! BUT . . . Frozen marionberries in the back of the freezer!!!! Marionberry muffins in the oven, marionberry syrup on the stove, cats curled up, good books to read, pictures to edit..
Life is good!
Thanks for the morning’s inspiration, Alisa!
That sounds great! Send me a pic when they’re done and doctored up!
LOVE blueberry muffins! I’ve never attempted from scratch though. I think I will now. Chad loves them with the streusel of top. I have a recipe for a blueberry lemon breakfast cake that I was thinking of doing during Thanksgiving. Maybe we should have a blueberry morning!
I love the streusel top, too – that was the perk of doing the box recipe! From scratch are good but I think I’d add a bit of milk next time or even sub out the yogurt for the milk. I’m totally down for making that blueberry lemon breakfast cake – sounds divine!
These sound absolutely delicious. I think it’s going to be on the table for my girl’s morning tea tomorrow. Thank you for the inspiration!