Whole Wheat Blueberry Streusel Muffins (plus a little project announcement)

blueberry_streusel_muffin

A few months ago when I went to my friend Tracy’s Shelf Reliance party, I ordered a big can of freeze dried blueberries for an excellent price.  I love having those blueberries on hand – and they work perfectly in these Blueberry Streusel Muffins.

Blueberry Streusel Muffins

1 1/2 cups whole wheat flour (I use freshly ground hard or soft white wheat)
1/3 cup sucanat  (you can use brown sugar or honey if you prefer)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 egg
1/4 cup melted butter or coconut oil
3/4 cup milk
3/4 cup blueberries, fresh, frozen or freeze dried

Mix dry ingredients together well.  Add egg, butter and milk, stirring until all ingredients are mixed.  Gently stir in blueberries.  Scoop batter into 12 paper lined muffin tins.  Sprinkle with Streusel Topping and bake in a 400° for 20 minutes.

Streusel Topping:

3 T. sucanat or brown sugar
1 T. butter, softened
2 T. chopped nuts (optional)

This is one of those easy recipes that your kids can help you make.  I feel like it is super important for you to get your kids into the kitchen with you so that they can learn the basics of cooking.

In fact, you wanna know a little secret?  I’m frantically working on a (big) new ebook/curriculum that guides you in depth through teaching your kids to cook.  I hope to have this project finished in the next few weeks (months?) so that you can have it when the new school year begins – hopefully?! (UPDATE:  Here it is!)

Anyway – now you know.  I’m not sure why I didn’t tell you earlier – it’s too much fun to keep a secret!  I’m super excited about this and hope to create a resource that will be helpful to all.  I’ve even “borrowed” some little girls to help make the book a little more well rounded.  :)

This may be one of the most fun projects I’ve ever worked on – combining two of my favorite things in the world:  kids and cooking.  Stay tuned for more information about this book as I get closer to finishing it.  And if you hear me squealing at any time during the next few weeks, it’s because I really am having that much fun with this project.

Yeah, that little darling in the above picture is cute enough to make all of us squeal.  ;)

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Comments

  1. Amanda says

    Yay! I’m looking for a new blueberry muffin recipe, and I love cooking with my son…what a perfect post! :) Thank you.

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  2. Christie says

    That sounds like a wonderful project! Just make sure you return the “borrowed” children! Have a blessed day! :)

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  3. says

    Yum on the muffins, and what a CUTE helper! :>) If you need a proofreader, I’m your girl. Just send it to my gmail account this time & not my yahoo one, so I don’t miss it again. :>)

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  4. Hannah says

    Mmm. That recipe looks very good. My son is almost two and he LOVES helping in the kitchen. What age range will your curriculum be aimed at?

    I made carrot cake muffins today (recipe here: http://www.kingarthurflour.com/blog/2011/04/06/inside-out-carrot-cake-–-carrot-cake-muffins/) and made them “more healthy” by using whole wheat pastry flour, coconut oil for the oil, and made the topping out of ground flax seeds and a little bit of sugar.

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    Laura Reply:

    It will be geared toward 2-10 year olds. And I’m hoping to adapt it a bit and create one directed toward students ages 6-??. I’m obviously still not sure about all of it yet. ;)

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  5. says

    Those look so yummy! Will definitely be giving them a try soon. It’s almost blueberry season here so it will be delish with some fresh blueberries!

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  6. Rachel says

    I can’t wait for the book! I love to cook but struggle with teaching my kids that same skill without getting frustrated. I’d love to have a plan in front of me.

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    Andrea Reply:

    Me too! All those quick little hands touching everything makes me a bit frantic. Definitely an area I need help & patience.

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  7. Christina says

    Hi Laura! Thanks again for another wonderful recipe. I do have one question…is there a ‘secret’ to using coconut oil in baking recipes? Each time I have used it (after melting it down) it has seized up in the mix and that creates hard clumps of batter and oil. I have tried adding the milk and egg (cold stuff)first and mixing it and then adding the oil…but to no avail. Any ideas? Thanks so much!

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    Laura Reply:

    I usually only have this trouble when I get my oil too hot. If I get it just barely melted, it seems to do better. Not perfect, but better. ;)

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    Christina Reply:

    I tried this and it worked! The muffins still turned out delicious and our company loved them! A great healthy breakfast with a chunk of cheddar cheese and fresh fruit. Thanks again!

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  8. Lyndsay says

    Do you spray your muffin papers? Mine were so yummy, but stuck to the papers something awful, and I am sure I didn’t look too attractive trying to eat stuck on muffin off the papers!

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    Laura Reply:

    No, I don’t spray my muffin papers. We didn’t have trouble with these sticking, although I believe we waited to eat them until they were cool, which often makes a difference. Sometimes when they’re hot, they like to stick to the muffin papers. ;)

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  9. Kimberly says

    I tried this recipe and mine turned out rubbery tasting. I accidentally put in wwwaaayyy more blueberries than the recipe called for and used honey. Could that be why they didn’t turn out well?

    By the way… I love, love, love your website!

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    Laura Reply:

    Not sure why they would turn out rubbery – honey should have substituted fine I would think. Hmm….

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  10. geet says

    hi laura,this is the first time im writing in, but believe me, im a fully paid member of ur fan club!i just love ur witty relaxed style,makes it look totally,like,effortless!n since im not a too good cook,that helps,believe me,
    for this recipe,most ingriedients look possible but since we dont eat eggs,could u suggest a good enough substitute?ener g n agar agar r a no no so………by the way,your muffins really look delicious n i think i some times want to bake them for myself first ,then my kids!!also,i want to use honey in place of sugar so could u pl suggest a viable option?maybe applesauce,say half a cup?in place of an egg?n cud i use olive oil in place of coconut oil,as its less fattening?icant wait to bake ur recipe, do let me know…. n thanks in advance,

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    Laura Reply:

    Applesauce or olive oil would work and I’m totally inexperienced when it comes to egg substitutes! Wish I could be more help!

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  11. Gretchen M says

    I tried these this morning, and I am sorry to say it was a flop :(! The used the same ingredients with the coconut oil instead of butter, but the batter was VERY stiff. The end product was rubbery and not very tasty :( I wanted these to work!!

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    Laura Reply:

    Aw, bummer. :( I wonder if adding a little more milk would make a difference?

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    Gretchen M Reply:

    You know, I actually think my ww flour may be rancid!! :( So, I’m sure it would have been MUCH
    better with fresh flour :) (Gotta win that Nutrimill! ;P)

    Gretchen

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  12. Valerie Ringuette says

    WHAT am I doing wrong? I’ve made these 2x now and I’ve screwed it up. I promise I’m following your directions precisely. The first time they stuck so bad in the paper cups we gave up and just spooned them out. They also burned a little on the top (the topping burned some). So I made them again because despite all the above problems my family loved them and this time I cooked them w/o the topping until the last 7 minutes and it STILL burned. UGH!!!! (Oh I also forgot the muffin papers and buttered my muffin tin and that did work out better)
    What am I doing wrong????

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    Laura Reply:

    I’m not sure, but since every oven is different, I’m thinking that the 400 degree oven I use is too hot for your oven with these muffins. Maybe try 350 to see if that makes a difference?

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  13. Tituslady says

    I just made these this morning with strawberries instead of blueberries yummy!!!!! I used organic cane sugar, and buttered my muffin tins,and had zero problems! I did bake at 350 though.

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  14. Katelyn says

    Just made these and they turned out so hard! I’m relieved to see that others had problems with this recipe, I cooked 6 and they were hard and not tasty (though I think my 22 month old will eat them, ha!), and for the next set of 6 I added more milk… still not very muffiny or cakey, very sad :( I DID however get to use my new muffin tin liners AND the newly discovered brown sugar- I live in France and these things are hard to come by! :)

    Still love you Laura, hehe ;)

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  15. Maggie says

    I love having new recipes. This will come in very handy, since my mother-in-law has a blueberry bush that puts out over 10 gal of blueberries yearly. Right now, I have 18 qt. that I put up last year.

    My kids got in the kitchen with me as soon as they could stand on a chair and turn the spoon or cup in the bowl with Mama holding their little hands. Now it is time for my grandchildren to get in the kitchen with Grandma. We have loads of fun and this will be a recipe we can try together.

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  16. Jennifer says

    Hi Laura, if I wanted to substitute honey for the sugar-do you think I would have too many wet ingredients? If so, can I cut down on the coconut oil and milk a little to make up the difference?

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    LindseyforLaura@HHM Reply:

    It should work fine to substitute honey. If it starts to look too wet cutting down on coconut oil and milk should be fine.

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  17. Rebecca says

    Thanks for the recipe! Our whole family loves them. We use coconut sugar instead of sucanat. I chop the nuts ultra-fine for the strusel to “hide” them from my picky eater. I also sub 1 T. of the sugar in the strusel with ground flax. I make 9 muffins with this recipe so they bake up nice and high.
    A few tips for the other commenters:
    •400* is too high for an accurate oven. Most muffin recipes are 350*.
    •Do not overmix! It will cause a rubbery texture. Mix your dry ingredients well with a whisk, then gently stir in the wet ingredients with a rubber spatula until just mixed.
    •Make sure to grease your tins, even non-stick ones. Not doing this can cause a rubbery outer surface.
    •Take muffins out of the tins as soon as you can without breaking them (about 5 min.). Leaving them to cool in tins can make them rubbery.
    My kids call these “super” blueberry muffins because there are so many berries. Yum!

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  18. Diane Harriman says

    These turned out more like blueberry cobblers than blueberry muffins. I followed the recipe exactly using the options of butter and sucanat. I think a combination of the high heat and streusel topping made them way too ooey gooey. They tasted good though.

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  19. jamie says

    made these muffins for breakfast this morning. wow! so yummy. i used half the amount of brown sugar called for (trying to cut down on sugar) and added a bit of vanilla, nutmeg, and cinnamon. oh, and buttermilk instead of milk! really yummy. my three year old liked them but my 10 month old DEVOURED them – she ate three! i think next time i might omit the nutmeg and replace it with orange zest. thanks for a great recipe.

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  20. Anna says

    Made these for breakfast this morning with my 5, 2 and 5 month old (well she was in the carrier) they were delicious and such a treat (we usually don’t eat sugar!) Thanks!! :)

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  21. Addie Pittman says

    How far ahead can you make these and refrigerate? We are leaving for vacation in 6 days and I would like to make ahead a few things to take with us.

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    Laura Reply:

    I would make them and freeze them until you’re ready to go. They’ll stay fresher longer that way!

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  22. Barbara says

    Sorry but the se muffins came out terribile. Only 8 And very dry . What did I do wrong??????

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    Laura Reply:

    Hmm, not sure! Try using sour cream instead of milk next time to see if they aren’t as dry. Also, the whole wheat flour I use is made from hard white wheat, which makes them light and fluffy. If you’re using whole wheat flour from the store that is made from red wheat, that can make them drier.

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  23. Katharine in Brussels says

    They are in my oven now, and a great change of pace for my preschoolers’ daytime at their sport camp next week here in Belgium. I’m 22 weeks pg so skipped the streusel topping due to it calling for more effort… Especially since I am batch cooking this weekend to stock the freezer! When the kids are bored with these it will be time to make another batch with streusel :) Your French reader might like using either raw sugar or ‘cassonade’ which is light or dark brown sugar and is widely available at grocery stores.

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    Katharine in Brussels Reply:

    Oops my computer cut out a word–daytime *snack* :)

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