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    Home » Amish Breads

    Blueberry Crumble Muffins

    Published: Aug 18, 2020 · Updated: Oct 10, 2020 by Kevin Williams | Leave a Comment

    By Kevin Williams
    This is the season for blueberries and Amish homemakers are experts at putting them to use in cakes, breads, muffins, jellies, and jams.  I know of some Amish-owned u-pick blueberry patches.  And among the Amish in Maine, blueberries are a mainstay.  Blueberries grow very well in Maine's temperate climate and rocky soil.
    You might think a blueberry muffin a blueberry muffin, not much variation.  But these are scratch-made bursting with blueberry beauties.  When I was a kid, my exposure to blueberries muffins came through Duncan Hines and those small tins of mushy blueberries that came in the box.  They probably still do.  This recipe, though will make you want to ditch the boxed kind for good.

    You can use a wooden spoon or an electric mixer with this.


    Keep adding the ingredients


    Getting a nice, creamy batter


    Keep adding ingredients


    Add those beautiful blueberries!


    Delicious blueberry crumble muffins as they head into the oven.


    And out of the oven, spread with some butter or cream cheese and enjoy!


     
    So, let's give this recipe a whirl!
    Blueberry Crumble Muffins
     
    Print
    Ingredients
    • ½ cup margarine, room temperature
    • 1 cup white sugar
    • 2 large eggs
    • 1 teaspoon vanilla
    • 2 cups flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup buttermilk or sour milk (½ cup milk plus 1 teaspoon vinegar, let stand for 3 minutes)
    • 2 cups fresh or frozen blueberries
    • Ingredients for Crumble:
    • -½ cup flour
    • -¼ cup sugar
    • -¼ cup margarine
    • Stir flour and sugar together. Cut in the margarine to make a crumble. Sprinkle over all the muffins.
    • Bake approximately 20 minutes until golden. Cool in muffin tins. Makes 12 muffins.
    Instructions
    1. Preheat oven to 375º. Grease muffin tins. Beat Margarine until fluffy. Add sugar, mix well. Beat in eggs and vanilla. In another bowl mix dry ingredients together. Add half the dry ingredients to creamed mixture. Mix in half the milk. Mix in the remaining dry ingredients, then the rest of the milk. Fold in the blueberries. Fill each muffin cup to the top.
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    « The Amish Cook: Peach Custard Pie
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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