Blueberry Muffins

My greatest, oldest friend from second grade and beyond, Mike, asked me for a blueberry muffin recipe this week. I don’t exactly understand why he doesn’t just look in one of my books (What’s that” You didn’t buy one yet? FINE!)

He said blueberries were ripe and delicious in New York City. They’re good here too. And cheap!

For this recipe, use frozen blueberries to prevent smashing as they are stirred into the batter. Even the finest fresh blueberries at the height of their season will work better if they are frozen solid before going into this recipe.

No blueberries? Try this recipe later in the year with raspberries, diced peaches, pineapple or sautéed apples. Or leave out the fresh fruit all together and use raisins, nuts, or chocolate chips.


8 oz. (2 sticks) butter
1 cup honey
2 eggs
2 tsp. vanilla
3-1/] cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 cup buttermilk
1-1/2 cup frozen blueberries
1 recipe Streusel (See following recipe)


  1. Preheat oven to 375˚F. Coat muffin pan cups and top surface with pan spray, and line with muffin cups. Sift together cake flour, baking powder and salt. Set aside. Combine buttermilk and vanilla, and set aside.
  2. Combine butter and honey, and beat together until creamy. Add eggs one at a time. Add the sifted dry ingredients alternately with the buttermilk. Carefully fold in blueberries by hand.
  3. Fill muffin cups to the rim with muffin batter. Top with streusel or a sprinkling of granulated sugar. Bake at 375˚F until risen and golden brown, about 20 minutes. A pick inserted into the middle muffin should come out clean. Cool for 15 minutes before removing muffins. Store airtight at room temperature for 2 days, or freeze up to 2 weeks.

Streusel Topping
Lots of baked goods can be improved by a generous dose of streusel. Streusel is the topping also known as crisp, crumb and crumble. It is an easy thing to whip up, and it keeps for weeks in the freezer. So make a big batch and have it on hand to top your muffins, coffee cakes and pies.


2 cups whole wheat flour
1 cup unsalted butter, chilled and diced
1 cup brown sugar


  1. In a large bowl combine flour and sugar. Mix well, then cut in butter, using finger tips or a pastry blender, until chunks are pea-sized. The streusel is ready if it holds together when squeezed, but easily crumbles apart. Be careful not to over mix, or the streusel will become gummy.
  2. Generously crumble the streusel on top of the item to be baked, and proceed as directed. Store leftover streusel in the freezer for up to 1 month.
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