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About the Recipe
Summers in Michigan meant savoring bites of Aunt Teola’s blueberry muffins that were bursting with juicy berries, dollops of blueberry compote, and streusel topping. They were the highlight of our summer days. There’s nothing like sharing Michigan’s summer bounty in a vintage recipe with loved ones.
Ingredients
BLUEBERRY COMPOTE / STREUSEL TOPPING
1-1/2 cups (almost 1 pint) fresh blueberries
4-1/2 Tbsp. granulated sugar
3 tsp. lemon juice
Pinch of fine sea salt
3/8 cup all purpose flour (1.68 oz.)
6 Tbsp. light brown sugar
1/2 tsp. ground cinnamon
1/8 tsp. fine sea salt
3 Tbsp. cold butter, sliced into pats
FOR THE BATTER
1 pouch of Foster’s Pancake & Belgian Waffle Mix
1 stick of softened butter (1/2 cup)
3/4 cups granulated sugar (5.3oz.)
2 large eggs, whisked to frothy
1 tsp. of vanilla extract
1/4 tsp. ground cinnamon
1/4 tsp. fine sea salt
1/2 cup sour cream (4 oz.) or buttermilk
2 cups (1 pint) fresh blueberries
Preparation
1. Preheat oven to 375°F; Line (16) muffin cups with cupcake liners. Set baking pans aside.
2. To prepare compote topping, combine blueberries, sugar, lemon juice & salt in a small bowl; microwave mixture 2 min. & cool. To prepare streusel topping, combine flour, brown sugar, cinnamon and sea salt in a small bowl. Cut in butter to make a “crumbly” mixture; set bowl aside.
3. In a large bowl, prepare the batter by creaming the softened (not melted) butter; Add white sugar & mix until light & creamy. Add whisked eggs, vanilla extract, cinnamon and sea salt. Blend thoroughly for several minutes; add sour cream or buttermilk & blend for a couple minutes more. NOTE: Sour cream may start curdling mixture & that is perfectly natural.
4. Fold Pancake & Belgian Waffle Mix into wet ingredients gently using a spatula. Blend ingredients making sure to incorporate all of the dry flour mixture. Eliminate pockets of flour mixture underneath the batter. Do not overmix. Fold in the fresh blueberries last & spoon batter into the prepared muffin cups. Spoon blueberry compote on top of each portion followed by streusel topping.
5. Put pan into the preheated oven and reduce temperature to 350°F. Bake 25-minutes or until a toothpick inserted in a muffin comes out clean with no residue.
6. Cool muffins 10 minutes before removing from baking pan. Continue cooling on a wire rack. Refrigerate unused portions.
RECIPE AUTHOR: Down Home Bakery, LLC.