Blueberries galore

After traveling for the past month and a half or so, we’re back home and I’m back in the kitchen. I actually missed cooking… weird eh? I have a blog post already written about my travels (with lots of restaurant recs) but still have to go through all the photos we took. A few of the places we visited in May and June are Chicago, Amsterdam, Paris, Frankfurt, Brussels, New York and Philadelphia. Will be blogging it soon!

It’s blueberry season! This week we’ve had blueberry pancakes, blueberry muffins and many big ole bowls of blueberries. They really are one of the best snacks… healthy AND yummy! This is a combination of my favorite streusel recipe (from my Turkey day sweet potato casserole) and favorite muffin recipe (from The Joy of Cooking.) This is NOT one of those healthy muffins, but one that is cake like and addicting. So what’s not to like?

Streusel Recipe

1/2 c brown sugar
1/2 tsp cinnamon
1/4 c flour (plus another tablespoon or two if needed)
1/2 c chopped pecans
2 tbsp butter, melted

1. Combine the brown sugar, cinnamon, flour and chopped pecans in a small bowl. Add the melted butter and stir well to incorporate. I find it easier to use my hands to mix. The mixture should start to resemble small pebbles. You might need a little more flour in order to get the right texture. If the streusel is too wet, it will just flatten out when it bakes. If it is too dry, it will be sandy instead of streusel-y.

2. Set aside and prepare the muffin batter.

Blueberry Streusel Muffin Recipe

2 c all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 c sour cream
2/3 c packed brown sugar
8 tbsp butter, melted
1 tsp vanilla
1/2 tsp almond extract
1 c blueberries, fresh

1. Preheat oven to 400 degrees and butter a standard 12 muffin pan. You can also use paper liners.

2. Combine the first 5 ingredients in a large bowl. In another bowl, whisk together the wet ingredients and sugar. Add the wet ingredients and blueberries to the dry ingredients, stirring just enough to incorporate. Do not over mix… you should have some small lumps.

3. Using a scooper or spoon, divide the batter among the cups and top with the streusel.

4. Bake in the middle of the preheated oven for 12-15 minutes. I usually test one with a skewer or toothpick to make sure it is cooked. It should come out clean. Let cool for several minutes in the pan before removing. Serve warm.

Makes 12 muffins



  • heather @ chiknpastry 9 YEARS AGO

    Sounds like some great trips! Can’t wait to hear about the chicago visit and what you liked/disliked. I’ve been living here for 6 years and love it, but not everyone does!

    muffins do look lovely – i’m ready for our blueberry season to start!

    • Candace 9 YEARS AGO

      I LOVE Chicago!!! We’ll be back there this August to photograph a wedding… so excited!


    Those look like perfect little bites! I love the amount of streusel on top of each muffin. Also looking forward to hearing about Chicago, as I’m thinking of visiting in a couple of months time.

  • Fatma Tekin 9 YEARS AGO

    Nice done It looks delicioos.I will try as soon as possible.

  • Stephan Maloman 9 YEARS AGO

    Nice looking food.

  • Patricia Scarpin 9 YEARS AGO

    The word “streusel” gets me drooling already – these are adorable! So beautiful! And I haven’t baked anything with blueberries in such a long time… Yum!

  • Carolyn 9 YEARS AGO

    Wait……am I crazy? Where are the blueberries in the ingredient list? :- ) But these DO sound delicious, and perfect to take on the road camping this weekend!

    • Candace 9 YEARS AGO

      Doh! Yes, somehow I forgot to add blueberries to my blueberry muffin recipe…. lol! Added now!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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