Haniela's: ~Blueberry Buckle Coffee Muffins~

~Blueberry Buckle Coffee Muffins~

Thursday, May 19, 2011

Today I wanted to share with a recipe for all times favorite Blueberry Buckle Coffee Muffins.
Did I hear you say delicious? I bet I did. No wonder, these are so good.
As you read the recipe you'll notice I use whole wheat pastry flour to make these, so I guess we can say these are whole grain muffins, healthier and better for you.
I like to use whole wheat pastry flour and oats whenever I can. Even if it's just a little, throw some in there for added goodness.
Blueberries are one of my favorites. I eat them by pints, I mean literally. I'm lucky that my neighbor has blueberry bushes and brings me blueberries in Summer, we also have wonderful orchards close by with an enormous blueberry field, and  I like to go there when they are in season  to pick some too. You wouldn't believe how crowded it gets there during the picking season!
Though I love them fresh I also enjoy them in cakes, pastries, and I just bought a treat for myself, canned blueberries. I can's wait to make steamed dumplings using those. My mom made her own canned blueberries and used them to make steamed dumplings. Had you ever had those you know what I'm talking about.Yummy.
I'm trying really hard to compose myself and don't run to the kitchen now to make some right now.

 Blueberry Buckle Coffee Muffins
(Adapted from Whole Grain Baking) 
(Printer friendly version)


3/4cup brown sugar
1/2 cup whole wheat pastry flour
1/4cup old fashion rolled oats
1/4 cup all purpose flour
2tsp cinnamon
1/4 tsp freshly ground nutmeg, or you can use already ground one
1/4tsp salt
6tbl butter, room temperature

2cups whole wheat pastry flour
1/2 cup all purpose flour
2tsp baking powder
1/2tsp salt
4tbl butter(unsalted)
1cup  sugar
2large eggs
1/2cup milk
1tsp vanilla extract
2cups fresh or frozen fruit, blueberries, raspberries etc.
Preheat oven to 375F
Line muffin pan with liners

*I work with a measuring cup that is 240ml.

Make Streusel

In a medium size bowl combine together flours, oats, sugar,cinnamon, nutmeg and salt. Add room temperature butter and work the mixture together with your clean hands, until medium size crumbs are formed. Set aside.

Sift together flours, salt, baking powder and salt.
Cream butter and sugar in a large mixing bowl, or using your stand mixer, until light and fluffy, about 5 minutes, then add eggs, one at a time,beat well after each addition. Scrape the bowl if needed between additions. Stir in half of the dry ingredients, then add milk and vanilla, scrape down the sides of the bowl. Stir in remaining dry ingredients.
Fold in the fruit of your choice. I used blueberries.
Spoon the mixture into your prepared muffing pan.Sprinkle streusel on the the top of each muffing.
Bake for about 20 minutes,or until the tester comes out clean.

This is a really fast and easy treat, exceptional when fruit is in season, and don't forget freshly baked it leaves your house smelling amazing too



  1. I've been looking for a blueberry recipe! I don't have whole wheat flour on hand though, can I substitute all-purpose?

  2. Yup, you heard me say delicious! And I know what you mean by eating blueberries by the pint, they are so yummy and no mess.
    Thanks for sharing!

  3. Cookie Crazed Mama, Thank you I think you should be fine with all purpose flour, I haven't tried it but I don't see why not.

    Rosanne, Exactly, I love them too.

  4. O yeah old good muffins.It's amazing how many recepies you can think of with this delights.And thisone is guaranted that:delightfull:)

  5. These look fantastic! LOVE the streusel topping:)

  6. I thinks my knees are buckling just looking at these blueberry buckle muffins! Thanks for sharing your recipe Hani (blueberries are so healthy for you too :))