Hey! Hope you had a happy Independence Day! Ben and I didn’t do anything super exciting… just had a little cookout [with awesome coleslaw and some Greek burgers he made], played Mario Kart on the Wii [I’m getting pretty good!], and watched a few fireworks on our balcony from the neighbors and the town’s celebration. We decided we didn’t want to deal with the traffic. 🙂 But we always enjoy the 4th of July because it was on that day that we got engaged four years ago, when I was staffing a summer project with Cru in Virginia Beach. Ben and a friend drove out to surprise me… so fun. 🙂 But anyways, back to the week.
I think these muffins might help your week out, don’t you?
My Grandma’s Blueberry Muffins are the absolute bestest blueberry muffins you ever did taste! So don’t you dare change a thing about them. 🙂 I certainly wouldn’t dream about it, even though the amount of butter and sugar in these little guys is really enough to warrant the name “cupcake” instead of “muffin.” Like, seriously. But they are worth it! I promise.
Even more so than the sweet muffin or the naturally sweet, juicy, fresh-picked blueberries, the crumb topping is what I absolutely adore about these blueberry muffins. Could that get any better? I think not. These muffins might look like your average bakery blueberry muffins, but they are absolutely not. And I’m not saying that just ’cause they’re from Grandma. Not at all. These muffins are sweet and a wee bit over the top, but they are still super light and fluffy to let the berry shine… unlike heavy bakery muffins. I don’t even bother trying other recipes anymore because I’m never satisfied. My Grandma simply knew what she was doing with these muff muffs! 🙂
Once you try them, I’m sure you’ll agree! Enjoy!
Directions: Preheat oven to 425 degrees. Grease or line muffin tins with paper liners, then set aside. Put flour, sugar, and baking powder in a large bowl. Mix well. Cut in butter until crumb like. Reserve 1 cup crumb mixture. Add eggs, milk, and vanilla to crumb mixture in large bowl. Beat until smooth, then gently fold in blueberries. Fill prepared muffin tins about 3/4 of the way full. Place reserved crumb mixture into a small bowl, then dribble in melted butter. Toss with a fork to make crumbs. Sprinkle on top of each muffin cup. Bake for 20 minutes or until crumb topping is golden brown. Store covered for up to one week, or can be frozen up to six months.Grandma's Blueberry Muffins
from my Grandma
Ingredients:
The Pajama Chef 
These do like the bestest! (love that word) and that topping…it really makes it.
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thanks! toppings on muffins are great.
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These are gorgeous! My 4th of July was very similar…little classic cookout meal: brats, potato salad, baked beans and greens!
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mmm, brats! i need those this summer too. 🙂
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MMM! I love a good blueberry muffin!
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These look amazing…and so pretty! I love, love, love blueberry muffins!
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You guys were even more adventurous than we were–on the 4th, we camped out in front of our AC unit. Heh heh. But it really was fun!
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these look soooo good, especially the crumb topping. yum!
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thanks amy!
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Had to track these down after reading your comment on my muffins…gotta make them! I love the sugar to flour ratio and can tell they’re better then my favorite!
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i’m sure they’re both good in their own way! yours look yummy & have more blueberries than mine. i’m just nostalgic for several of my grandma’s recipes & never make any other ones (blueberry muffins and lasagna, to name a couple). thanks!
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