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Whole Wheat Blueberry Streusel Muffins (plus a little project announcement)

June 16, 2011 by Laura 50 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

blueberry_streusel_muffin

A few months ago when I went to my friend Tracy’s Shelf Reliance party, I ordered a big can of freeze dried blueberries for an excellent price. I love having those blueberries on hand – and they work perfectly in these Blueberry Streusel Muffins.

Blueberry Streusel MuffinsYum

1 1/2 cups whole wheat flour (I use freshly ground hard or soft white wheat)
1/3 cup sucanat  (you can use brown sugar or honey if you prefer)
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 egg
1/4 cup melted butter or coconut oil
3/4 cup milk
3/4 cup blueberries, fresh, frozen or freeze dried

Mix dry ingredients together well. Add egg, butter and milk, stirring until all ingredients are mixed. Gently stir in blueberries. Scoop batter into 12 paper lined muffin tins. Sprinkle with Streusel Topping and bake in a 400° for 20 minutes.

Streusel Topping:

3 T. sucanat or brown sugar
1 T. butter, softened
2 T. chopped nuts (optional)

This is one of those easy recipes that your kids can help you make. I feel like it is super important for you to get your kids into the kitchen with you so that they can learn the basics of cooking.

In fact, you wanna know a little secret? I’m frantically working on a (big) new ebook/curriculum that guides you in depth through teaching your kids to cook. I hope to have this project finished in the next few weeks (months?) so that you can have it when the new school year begins – hopefully?! (UPDATE:  Here it is!)

Anyway – now you know. I’m not sure why I didn’t tell you earlier – it’s too much fun to keep a secret! I’m super excited about this and hope to create a resource that will be helpful to all. I’ve even “borrowed” some little girls to help make the book a little more well rounded. :)

This may be one of the most fun projects I’ve ever worked on – combining two of my favorite things in the world:  kids and cooking. Stay tuned for more information about this book as I get closer to finishing it. And if you hear me squealing at any time during the next few weeks, it’s because I really am having that much fun with this project.

Yeah, that little darling in the above picture is cute enough to make all of us squeal. ;)

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Filed Under: Bread and Breakfast, Recipes Tagged With: blueberry muffins, healthy blueberries, sucanat, whole wheat

Comments

  1. Amanda says

    June 16, 2011 at 2:10 pm

    Yay! I’m looking for a new blueberry muffin recipe, and I love cooking with my son…what a perfect post! :) Thank you.

    Reply
  2. Christie says

    June 16, 2011 at 2:24 pm

    That sounds like a wonderful project! Just make sure you return the “borrowed” children! Have a blessed day! :)

    Reply
  3. Michele says

    June 16, 2011 at 2:33 pm

    Any chance you’ve tried to tweak this using the coconut flour? I ordered some and now need some more recipes for it. Any cookbook suggestions?

    Reply
    • Laura says

      June 16, 2011 at 2:35 pm

      I’d just use this coconut flour muffin recipe: https://www.heavenlyhomemakers.com/gluten-free-dairy-free-muffins and put blueberries in instead of chocolate chips!

      Reply
  4. Sherri says

    June 16, 2011 at 3:46 pm

    We’re heading out to pick blueberries! Now I know what we’ll be making with them tonight…

    Reply
  5. Lenetta says

    June 16, 2011 at 5:09 pm

    Yum on the muffins, and what a CUTE helper! :>) If you need a proofreader, I’m your girl. Just send it to my gmail account this time & not my yahoo one, so I don’t miss it again. :>)

    Reply
  6. Hannah says

    June 16, 2011 at 5:13 pm

    Mmm. That recipe looks very good. My son is almost two and he LOVES helping in the kitchen. What age range will your curriculum be aimed at?

    I made carrot cake muffins today (recipe here: http://www.kingarthurflour.com/blog/2011/04/06/inside-out-carrot-cake-–-carrot-cake-muffins/) and made them “more healthy” by using whole wheat pastry flour, coconut oil for the oil, and made the topping out of ground flax seeds and a little bit of sugar.

    Reply
    • Laura says

      June 16, 2011 at 5:51 pm

      It will be geared toward 2-10 year olds. And I’m hoping to adapt it a bit and create one directed toward students ages 6-??. I’m obviously still not sure about all of it yet. ;)

      Reply
  7. Shannon says

    June 16, 2011 at 6:58 pm

    Wish we lived closer because I have 2 little helpers I’d let you borrow anytime!!

    Reply
  8. Mindy @ The Purposed Heart says

    June 16, 2011 at 8:08 pm

    Looking forward to the e-book, and those muffins look terrific!

    Reply
  9. Amanda says

    June 17, 2011 at 2:42 am

    Those look so yummy! Will definitely be giving them a try soon. It’s almost blueberry season here so it will be delish with some fresh blueberries!

    Reply
  10. Rachel says

    June 17, 2011 at 6:02 am

    I can’t wait for the book! I love to cook but struggle with teaching my kids that same skill without getting frustrated. I’d love to have a plan in front of me.

    Reply
    • Andrea says

      June 21, 2011 at 7:36 pm

      Me too! All those quick little hands touching everything makes me a bit frantic. Definitely an area I need help & patience.

      Reply
  11. Christina says

    June 18, 2011 at 5:47 am

    Hi Laura! Thanks again for another wonderful recipe. I do have one question…is there a ‘secret’ to using coconut oil in baking recipes? Each time I have used it (after melting it down) it has seized up in the mix and that creates hard clumps of batter and oil. I have tried adding the milk and egg (cold stuff)first and mixing it and then adding the oil…but to no avail. Any ideas? Thanks so much!

    Reply
    • Laura says

      June 22, 2011 at 7:20 pm

      I usually only have this trouble when I get my oil too hot. If I get it just barely melted, it seems to do better. Not perfect, but better. ;)

      Reply
      • Christina says

        July 11, 2011 at 5:59 pm

        I tried this and it worked! The muffins still turned out delicious and our company loved them! A great healthy breakfast with a chunk of cheddar cheese and fresh fruit. Thanks again!

        Reply
  12. gina fosdick says

    June 21, 2011 at 5:47 pm

    I made these and they turned out very good!

    Reply
  13. Lyndsay says

    June 21, 2011 at 9:27 pm

    Do you spray your muffin papers? Mine were so yummy, but stuck to the papers something awful, and I am sure I didn’t look too attractive trying to eat stuck on muffin off the papers!

    Reply
    • Laura says

      June 22, 2011 at 9:45 am

      No, I don’t spray my muffin papers. We didn’t have trouble with these sticking, although I believe we waited to eat them until they were cool, which often makes a difference. Sometimes when they’re hot, they like to stick to the muffin papers. ;)

      Reply
  14. Kimberly says

    June 28, 2011 at 2:08 pm

    I tried this recipe and mine turned out rubbery tasting. I accidentally put in wwwaaayyy more blueberries than the recipe called for and used honey. Could that be why they didn’t turn out well?

    By the way… I love, love, love your website!

    Reply
    • Laura says

      June 29, 2011 at 11:53 am

      Not sure why they would turn out rubbery – honey should have substituted fine I would think. Hmm….

      Reply
  15. geet says

    July 25, 2011 at 12:11 pm

    hi laura,this is the first time im writing in, but believe me, im a fully paid member of ur fan club!i just love ur witty relaxed style,makes it look totally,like,effortless!n since im not a too good cook,that helps,believe me,
    for this recipe,most ingriedients look possible but since we dont eat eggs,could u suggest a good enough substitute?ener g n agar agar r a no no so………by the way,your muffins really look delicious n i think i some times want to bake them for myself first ,then my kids!!also,i want to use honey in place of sugar so could u pl suggest a viable option?maybe applesauce,say half a cup?in place of an egg?n cud i use olive oil in place of coconut oil,as its less fattening?icant wait to bake ur recipe, do let me know…. n thanks in advance,

    Reply
    • Laura says

      July 25, 2011 at 1:00 pm

      Applesauce or olive oil would work and I’m totally inexperienced when it comes to egg substitutes! Wish I could be more help!

      Reply
  16. Gretchen M says

    September 8, 2011 at 8:48 am

    I tried these this morning, and I am sorry to say it was a flop :(! The used the same ingredients with the coconut oil instead of butter, but the batter was VERY stiff. The end product was rubbery and not very tasty :( I wanted these to work!!

    Reply
    • Laura says

      September 11, 2011 at 7:56 pm

      Aw, bummer. :( I wonder if adding a little more milk would make a difference?

      Reply
      • Gretchen M says

        September 11, 2011 at 10:04 pm

        You know, I actually think my ww flour may be rancid!! :( So, I’m sure it would have been MUCH
        better with fresh flour :) (Gotta win that Nutrimill! ;P)

        Gretchen

        Reply
  17. Valerie Ringuette says

    September 13, 2011 at 1:10 pm

    WHAT am I doing wrong? I’ve made these 2x now and I’ve screwed it up. I promise I’m following your directions precisely. The first time they stuck so bad in the paper cups we gave up and just spooned them out. They also burned a little on the top (the topping burned some). So I made them again because despite all the above problems my family loved them and this time I cooked them w/o the topping until the last 7 minutes and it STILL burned. UGH!!!! (Oh I also forgot the muffin papers and buttered my muffin tin and that did work out better)
    What am I doing wrong????

    Reply
    • Laura says

      September 20, 2011 at 8:26 am

      I’m not sure, but since every oven is different, I’m thinking that the 400 degree oven I use is too hot for your oven with these muffins. Maybe try 350 to see if that makes a difference?

      Reply
  18. Tituslady says

    October 17, 2011 at 8:53 am

    I just made these this morning with strawberries instead of blueberries yummy!!!!! I used organic cane sugar, and buttered my muffin tins,and had zero problems! I did bake at 350 though.

    Reply
  19. Katelyn says

    January 10, 2012 at 2:25 am

    Just made these and they turned out so hard! I’m relieved to see that others had problems with this recipe, I cooked 6 and they were hard and not tasty (though I think my 22 month old will eat them, ha!), and for the next set of 6 I added more milk… still not very muffiny or cakey, very sad :( I DID however get to use my new muffin tin liners AND the newly discovered brown sugar- I live in France and these things are hard to come by! :)

    Still love you Laura, hehe ;)

    Reply
  20. Amy says

    January 12, 2012 at 3:46 pm

    I made these muffins today and they turned out great! My girls enjoyed them.

    Reply
  21. Maggie says

    March 10, 2012 at 4:54 pm

    I love having new recipes. This will come in very handy, since my mother-in-law has a blueberry bush that puts out over 10 gal of blueberries yearly. Right now, I have 18 qt. that I put up last year.

    My kids got in the kitchen with me as soon as they could stand on a chair and turn the spoon or cup in the bowl with Mama holding their little hands. Now it is time for my grandchildren to get in the kitchen with Grandma. We have loads of fun and this will be a recipe we can try together.

    Reply
  22. Jennifer says

    June 19, 2012 at 4:44 pm

    Hi Laura, if I wanted to substitute honey for the sugar-do you think I would have too many wet ingredients? If so, can I cut down on the coconut oil and milk a little to make up the difference?

    Reply
    • [email protected] says

      August 6, 2012 at 11:19 am

      It should work fine to substitute honey. If it starts to look too wet cutting down on coconut oil and milk should be fine.

      Reply
  23. Rebecca says

    June 20, 2012 at 9:06 am

    Thanks for the recipe! Our whole family loves them. We use coconut sugar instead of sucanat. I chop the nuts ultra-fine for the strusel to “hide” them from my picky eater. I also sub 1 T. of the sugar in the strusel with ground flax. I make 9 muffins with this recipe so they bake up nice and high.
    A few tips for the other commenters:
    •400* is too high for an accurate oven. Most muffin recipes are 350*.
    •Do not overmix! It will cause a rubbery texture. Mix your dry ingredients well with a whisk, then gently stir in the wet ingredients with a rubber spatula until just mixed.
    •Make sure to grease your tins, even non-stick ones. Not doing this can cause a rubbery outer surface.
    •Take muffins out of the tins as soon as you can without breaking them (about 5 min.). Leaving them to cool in tins can make them rubbery.
    My kids call these “super” blueberry muffins because there are so many berries. Yum!

    Reply
  24. Diane Harriman says

    November 5, 2012 at 3:43 pm

    These turned out more like blueberry cobblers than blueberry muffins. I followed the recipe exactly using the options of butter and sucanat. I think a combination of the high heat and streusel topping made them way too ooey gooey. They tasted good though.

    Reply
  25. jamie says

    June 13, 2013 at 11:55 am

    made these muffins for breakfast this morning. wow! so yummy. i used half the amount of brown sugar called for (trying to cut down on sugar) and added a bit of vanilla, nutmeg, and cinnamon. oh, and buttermilk instead of milk! really yummy. my three year old liked them but my 10 month old DEVOURED them – she ate three! i think next time i might omit the nutmeg and replace it with orange zest. thanks for a great recipe.

    Reply
  26. Anna says

    July 22, 2013 at 8:47 am

    Made these for breakfast this morning with my 5, 2 and 5 month old (well she was in the carrier) they were delicious and such a treat (we usually don’t eat sugar!) Thanks!! :)

    Reply
  27. Addie Pittman says

    September 28, 2013 at 8:04 am

    How far ahead can you make these and refrigerate? We are leaving for vacation in 6 days and I would like to make ahead a few things to take with us.

    Reply
    • Laura says

      September 28, 2013 at 8:24 pm

      I would make them and freeze them until you’re ready to go. They’ll stay fresher longer that way!

      Reply
  28. Barbara says

    March 26, 2014 at 2:43 pm

    Sorry but the se muffins came out terribile. Only 8 And very dry . What did I do wrong??????

    Reply
    • Laura says

      March 27, 2014 at 1:00 pm

      Hmm, not sure! Try using sour cream instead of milk next time to see if they aren’t as dry. Also, the whole wheat flour I use is made from hard white wheat, which makes them light and fluffy. If you’re using whole wheat flour from the store that is made from red wheat, that can make them drier.

      Reply
  29. Katharine in Brussels says

    October 25, 2014 at 7:23 am

    They are in my oven now, and a great change of pace for my preschoolers’ daytime at their sport camp next week here in Belgium. I’m 22 weeks pg so skipped the streusel topping due to it calling for more effort… Especially since I am batch cooking this weekend to stock the freezer! When the kids are bored with these it will be time to make another batch with streusel :) Your French reader might like using either raw sugar or ‘cassonade’ which is light or dark brown sugar and is widely available at grocery stores.

    Reply
    • Katharine in Brussels says

      October 25, 2014 at 7:24 am

      Oops my computer cut out a word–daytime *snack* :)

      Reply
  30. Christine says

    February 7, 2015 at 8:19 pm

    Have you ever tried this in a loaf pan, like your banana bread? Like a blueberry streusel bread? Your banana muffins go for 20 min at 400* just like these, and the loaf changes to 350* for 50-60 min. I wonder if I could just change the cooking temp and time on this recipe as well.

    Reply
  31. Nicole says

    April 9, 2015 at 8:51 am

    Tried these this morning and they turned out great. Not dry, not hard, just perfect. I did notice while they were baking that the topping was melting off and starting to burn so I turned the heat down. Also made sure to pull them out when they were done. The kids devoured them.

    Reply
  32. Lucy says

    July 22, 2015 at 9:23 am

    Do you have to change the recipe if you live at higher elevations?

    Reply
    • Laura says

      July 27, 2015 at 9:03 am

      I would imagine so, but being from flat ol’ Nebraska I am not sure what specific changes would need to be made. :)

      Reply
  33. Terra-Leigh says

    March 3, 2023 at 9:14 pm

    When you use coconut oil in your recipes, do you typically use refined or unrefined? If you use unrefined, do you find that the coconut flavor is noticeable in baked goods?

    Thank you!

    Reply
    • Laura says

      March 4, 2023 at 3:28 pm

      I prefer refined in recipes like this, but I’m out at the moment so I’m using unrefined. It’s growing on me and I’m starting to like the slight coconut oil flavor in all of our baked goods!

      Reply

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