Adult Grade: A+
Kid Grade: A+
From Betty Crocker's Cookbook: Bridal Edition p. 48
These are wonderful, classic blueberry muffins that go over well with kids and adults alike. They are dessert-like; I tend to make them for guests as directed because they’re so delicious that way that it’s hard to mess with the genius of the original recipe. I have had more than one friend ask for the recipe!
This last time, since I was making them for a regular family dinner, I doubled the recipe (I like to freeze extras for a quick heat-up on busy nights and mornings), and used 2 cups all-purpose flour and 2 cups of whole-wheat/white flour blend (from Hodgson Mill). Adding the more fibrous whole wheat blend did change the flavor to a more hearty muffin, but it didn’t make the muffins tough and no one else in my family seemed to notice or care because they were so busy enjoying them. I have yet to try healthier modifications like using egg whites in place of eggs and applesauce in place of the oil in this recipe. I do use canola oil and skim milk. And you can’t beat fresh blueberries!
The streusel topping really gives the muffins a great finishing touch. I do use Land O Lakes Light Butter sticks for this part and you can’t tell any difference from regular butter. I always use a pastry cutter to form the crumbles – don’t overdo it or you’ll end up with everything totally blended and no yummy buttery chunks. I do think you get well over the 1 T streusel per muffin – I have sometimes used the leftovers for other recipes; other times I just pile it all on!
When baking, I have found it helpful to use paper muffin liners, and to bake on the second rack from the top. I start with 10 minutes on the timer, then rotate the pan so the side that was toward the side of the oven faces the middle (when making two pans). Then I do the remaining baking in 5 minute segments, then two minutes until the tops are lightly browned and a knife comes out clean. I use a plastic knife to go around the edges of the baking cups to loosen the muffins without scratching the pan. Personally, I find that aluminum pans still do the best job at not overbrowning the bottoms. My stoneware muffin “pan” from Pampered Chef also does a good job but it tends to increase the baking time.
Fresh muffins are the best. For reheating, put a muffin on a microwave-safe plate and cover with a wet paper towel (without dyes). Then heat for 20 seconds or so. This will keep the muffin moist while warming. Enjoy!