Chaos in the Kitchen

type of baker that when I want to make something, I do not like to wait hours and hours or read through lengthy and complex steps. I will lose interest and give up to make something else. I also like to use staples in my home, so I avoid recipes that require complex ingredients.

This recipe is a great way to whip up a last minute lunch treat for your family on Sunday meal prep day!
You can substitute the blueberries with almost any fruit, like cranberries, raspberries, or strawberries! Be sure to read how we organize the chaos and prevent disaster before you get started! These muffins are a delicious treat that you and your whole family will enjoy!

Anyone can make these muffins! For larger, crunchy tops, add 1 tsp of cornstarch to the dry ingredients before combining. The only way to get a big, crunchy, delicious muffin top is by overfilling each muffin tin. The batter is thick, so it should not spread out. Use every other cup in a staggered pattern to stop your muffin tops from interacting and ruining those perfect tops. Cook for an extra 5 mins or until done. This will ensure every muffin stays bakery picture-perfect!

Only have frozen fruit? No problem! Be sure to rinse any ice off the fruit with very cold water, and then dry with a paper towel. It does not have to be completely dry. Then coat the fruit with 1 tbsp of flour. This will stop the berries from sinking to the bottom.

Experiment with flavors, by adding 1 tsp of extract! You could use lemon, almond, coffee, orange or chocolate! I personally love to sub the blueberries out for cranberries and then add 2 tbsp of lemon juice, zest and 1 tsp of lemon extract to kick them up a notch! You could also add walnuts or pecans, and fresh apples, with a tsp of coffee extract! The options are endless!

Muffins are easy to make but there are essential elements to making them moist and tall, all at the same time. You will need to make sure all your ingredients are room temperature, before starting. Be careful leaving the eggs out too long! Mix the wet and dry ingredients by hand to ensure you do not over mix the batter and activate the gluten.

Why use blueberries?

1. Blueberries are rich in antioxidants, which help fight oxidative stress and inflammation, potentially reducing the risk of chronic diseases.
2. They are known to improve heart health by lowering blood pressure and reducing LDL cholesterol.
3. Consuming blueberries may enhance brain function and memory, particularly in older adults.
4. They are high in dietary fiber, which supports digestive health and can aid in weight management.
5. Regular consumption of blueberries is linked to improved heart health, as they may help lower blood pressure and reduce LDL cholesterol levels.

INGREDIENTS:

For Muffins:

• 3 cups flour
• 3 tsp baking powder
• 2 tsp baking soda
• 1 tsp fine salt
• 1 + 1/4 cups skim or whole milk
• 1 + 1/4 cups brown sugar
• 1/2 cup melted butter
• 2 large eggs
• 1/3 cup Greek yogurt
• 1/3 cup vegetable oil
• 1 tbsp vanilla extract
• 1 + 1/2 cups frozen blueberries

For the Topping:

• 3/4 cup light brown sugar
• 1 cup flour
• 1/2 tsp ground cinnamon
• 6 tbsp melted butter

Instructions:

1. Preheat the oven to 425 degrees, and place your rack in the middle of the oven.
2. To make the topping, Add all dry ingredients for the topping into a bowl and whisk together until blended. Alternatively, if you own a sift, you could sift the topping ingredients together but it really isn’t necessary.
3. Add the melted butter to the topping mixture and combine with a fork until small clumps form. Use your hands to form clumps, and then break them apart to the desired size. Set bowl aside for later.
4. To make the batter, in a large bowl combine the flour, baking powder, baking soda, and salt, using a whisk until they’re fully blended.
5. In a separate bowl, using an electric mixer or whisk, thoroughly combine the butter and brown sugar until there are no lumps. I recommend an electric mixer, because the more your whip the butter and sugar, the better! But if you don’t have one, whisk it as hard as you can for at least 5 mins straight, until the mixture looks light and not runny.
6. Add the eggs, vanilla, milk, Greek yogurt, and oil to the butter mixture and mix until combined.
7. Add the flour mixture from Step 4 to the butter mixture. Whisk gently until they’re completely combined, and there are no more lumps. (Be careful not to over whisk!)
8. In a clean bowl toss your blueberries with 1 tbsp of flour until they’re fully coated. Then add the blueberries to your batter and stir until just combined.
9. Let the batter rest for 15 mins at room temperature before filling your tins
10. Lightly grease your muffin tin and add paper baking cups. Use an ice cream scoop to fill the cups just below the rim line. Add extra blueberries if some are short.
11. Sprinkle on the crumble topping from Step 2 & 3, covering the top of your muffins. Be sure to put an even amount on all of them.
12. Place muffin tin on the middle rack of your pre-heated oven.
13. Once the muffins go in the oven, drop the temperature to 350 degrees.
14. Depending on how full you made your muffin tins, bake for 10-13 mins and then test with a knife inserted into the center. I use a butter knife instead of a toothpick because it is more easy on hand in my kitchen. If muffins are not done, bake for 3 min intervals until golden brown. If you are making multiple batches, remember to bump up the temperature to 425 degrees between each set.
15. Leave to cool for 10 minutes before serving.

ORGANIZED CHAOS

My topping looks like sandpaper!

Use your hands to mush the topping ingredients and help them form large clumps that you can break up into smaller clumps.

My blueberries sank to the bottom when baked!

You forgot the flour! Always coat any frozen fruit with flour to stop it from rising and absorbing extra moisture.

I don’t have Greek yogurt!

Not to worry, use sour cream OR substitute the yogurt for milk and 1 tsp of lemon juice. It is not a perfect substitution, but it is not very far off!

My muffins did not rise!

Letting the batter rest is so important because it encourages rising and it will make the muffins less chewy!