Fourth of July Blueberry Muffins

Most of our marriage Dan and I have tried to establish some traditions that are all our own.

In college I worked at a summer camp and down the road from camp there was a great little blueberry farm.  One of the treats that parents would bring the counselors when they picked up their kids were these fabulous blueberry muffins that were made on the farm aptly named "thunder muffins" for their giant size.

Before I left camp I got the recipe from the owners and I have made these in college and beyond.  These are fabulous, caveat though, you must love blueberries to love these.  This isn't one of those muffins with a few blueberries, this is mostly blueberries with a little muffin kind of muffin.

Back to the tradition that I mentioned. The fourth of July=blueberries and ergo blueberry muffins!  This year we made them for us and our neighbors and I would like to try and continue this in the future.

Above are the ingredients; these are the brands I use because they are what I like; use what you like or what you have on hand.

I use bricks of Plugra butter and just hack off what I need for recipes; if it call's for a 1/2 cup it's a 1/4# or 4 oz or 1 stick.

This is a creaming method muffin, which is different from many muffins which use oil as the fat instead of butter.  When you add your milk and eggs to the butter and sugar it looks like a curdled mess (see above), but once you add the flour it will be beautiful...don't worry!

My little helper was more interested in eating her hand than my muffins but she talks happily to herself in her bumbo on the kitchen island; she just likes to be included.

I scoop the dough (yes, it's more of a thick dough consistency than a batter) into my muffin tin using an ice cream scoop.  I make 12 regular sized muffins verses 6 giant ones because I find that it's hard to finish the giant muffin!

RECIPE: Adapted from Persimmon Hill Blueberry Farm's Blueberry "Thunder" Muffins


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter,
1 cup granulated sugar
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla bean paste
2 cups fresh or frozen blueberries


3 tablespoons turbinado sugar
1/2 teaspoon ground cinnamon


1) Combine the flour, baking powder and salt.  Don't bother sifting; just whisk them together.  Take about a tablespoon of this mixture and put it into a separate bowl.  
2) Cream the butter and sugar until light and fluffy; add your vanilla paste.  
3) Combine the eggs with the milk and slowly add to the creamed butter/sugar mixture.
4) Add the dry ingredients; mix until just combined.
5) Toss your blueberries with the reserved tablespoon of flour, coating the berries will make them easier to fold into your dough.
6) Fold in your blueberries.
7) Portion into a muffin pan (line with paper or spray the pan with nonstick spray).
8) Sprinkle with cinnamon/sugar.
8) Bake at 350F for 25-35 minutes (will depend on your oven; mine took the full 35 minutes).
9) Enjoy!

Here is my little muffin in her 4th of July regalia.  I hope that everyone had a wonderful 4th.  I would love to hear about any traditions that you have and maybe we can add them to ours next year!

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