Mitten Muffins

bursting with the blues of summer

Here in Michigan, we’re in the heart of the blueberry season. I finally got around to making some blueberry muffins and thought I’d share my recipe with you.

Blueberry Mitten Muffins

Ingredients

-1 cup milk
-1/4 cup canola oil
-1 teaspoon vanilla
-1 egg
-2 cups all-purpose flour
-1/3 cup sugar
-3 teaspoons baking powder
-1 teaspoon salt
-1 cup fresh blueberries (washed) 

Note: The dragonfly colander in the cover image is one of my favorite kitchen items. It was a wedding present from a friend. I think of her every time I rinse berries or drain pasta, which is often. 

wet ingredients

dry ingredients, blueberries, and streusel topping

Directions

1. Preheat oven to 375 degrees.

2. (Optional) Make streusel topping and set aside.

3. Whisk together the wet ingredients: milk, oil, vanilla, and egg.

4. In a separate bowl, stir together the dry ingredients: flour, sugar, baking powder, and salt.

5. Dump dry ingredients into the wet ingredients and stir just until the dry ingredients are moistened. It’s okay if it’s a little lumpy.

6. Gently fold in blueberries. Now it’s even lumpier!

7. Pour mixture into 12 muffin cups that have either been greased or lined with paper baking cups.

8. (Optional) Sprinkle some streusel (about 1 1/2 teaspoon) over each muffin.

9. Bake 20-25 minutes.

For streusel topping, mix together the following: 2 tablespoons flour, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, 2 tablespoons butter.

P.S. I have a poem that was just published in Panorama: The Journal of Travel, Place, and Nature’s 15th issue, on the theme of ‘Paris.’ I should clarify that while I’ve never physically been to France, Denis, the Patron Saint of Paris, took me there. The poem, “Saint Denis of Migraines, be with us as we lose our way” is also included in my new book, Intercede. Click here and listen to me read the poem as you enjoy a muffin.