It’s blueberry season and our favorite annual thing to do as a family was go blueberry picking. We went to Blase Family Farm in Rowlette, TX. They have over 1,ooo blueberry bushes, great shaded picnic sitting area, and the owners are super sweet. If you’ve never been, it’s a must place to go and take the family.
My mom came into town to visit, so we finally had the chance to celebrate Mother’s day. This was mom’s and Shiloh’s first time picking blueberries. It was the cutest thing being able to see Shiloh run around the field, oooo’ing and ahhhhh’ing at every bush she stopped at. She even got smart and found a nice spot in the middle of the field and ate while everyone was working hard picking. We had so much fun and will definitely do it again before the season is over.
The one thing Michaela and Madison asked for as soon as we got home were “Mommy’s crunchy muffins”. These muffins are super delicious and the perfect summer breakfast ( or lunch + dinner + dessert). It has lemon zest, which adds some freshness to the muffins and topped with oat crumble which gives it a little crunch. It’s packed with a lot of flavor and … BLUEBERRIES!
LOOK AT THAT! I know! Makes your mouth water, doesn’t it!
What you’ll need:
3 C all-purpose flour
1 1/2 C white sugar
1 tsp salt
3 tsp baking powder
1 tsp baking soda
Zest of 1 large lemon – add more or less on to your taste
1/3 C coconut oil, melted
1/3 C apple sauce
2 large eggs, at room temperature
2/3 C whole milk, at room temperature
1 tsp vanilla bean paste or vanilla extract
2 C fresh blueberries
1 tbs flour
Makes 18-20 Muffins
Preheat your oven at 375 degrees F.
Pour water half way into 4 of the cupcake molds and line the rest with cupcake liner.
Muffins have a tendency of getting dry. Doing this will help add some moisture to them.
To make the oat crumble:
put all the ingredients in a bowl and mix using a fork until it reaches a crumbly texture. Set it aside.
5 Tbs softened, unsalted butter
1/2 c. brown sugar
2/3 c. flour
2/3 c. quick oatmeal
1/2 tsp. cinnamon
1/4 tsp. salt
To make the muffin batter:
In a large bowl, add together the dry ingredients (except for the last 1 Tbs of flour)
In a separate bowl, mix together all the wet ingredients.
There will be some lumps from the coconut oil, but that’s ok.
Add the wet ingredients to the dry ingredients. With a spatula, mix together till it’s combined.
Just mix enough till you no longer see any dry flour, but do not over mix. Over mixing will cause the batter to be chewy.
Mix the fresh blueberries with the last 1 Tbs of flour.
Doing this will prevent the blueberries from sinking to the bottom when baking.
Add the flour coated blueberries to the batter. Gently fold the blueberries in. Again, Do not over mix.
Fill each cupcake liner to the top.
Then top with a generous amount of crumble topping.
Place on the middle rack of the oven. Bake at 375 degrees F for 17-25 minutes.
MMMmmmmmm! Fresh out of the oven and my entire house smells so good! I quickly baked a second batch without the crumb topping.
With or without the crumb topping, it’s still one of our favorite breakfast item!
I hope you enjoy and love these muffins as much as my family!