Daddy’s Blueberry Muffins: Memories of the Batter Bowl

When I was a kid, my Daddy was quite the weekend blueberry-muffin baker. To this day, I still vividly remember the smell of warm vanilla as those naughty little muffins made sweet, sweet lovin’ in the oven.

My most profound enjoyment, however, came when it was time to clean the batter bowl….and when I say “clean”, I of course mean lick with reckless abandon. My Dad would hand me a spoon and the batter bowl and give me free rein. The muffins are goooood. Simple, not overly sweet, bursting with bluebs, killer served warm with a big, fat pat o’ buttah. Even more killer if you do the streusel topping (my own addition over the years).

But the batter. Ohhhhhh the batter. Thick, luscious, silky, sweet, vanilla-tinged molten muffin stained with telltale purple juice and delivering a mild tang with each transcendent bite. A scrape of my spoon along the fruitful inner-edges of a mixing bowl that may very easily be underestimated as empty to less proficient eaters yields liquid gold, each spoonful smaller than the last, until woe is me, there are no dregs left to be savored. Still, it is better to have licked and lost, than to never have licked at all.

It brings me so much joy to watch my boys – typically my little kitchen helper, Luke – enjoy the same traditions I enjoyed with my Daddy as a kid.

Add these berry-packed little beauties to your weekend line-up. You won’t be sorry…until the batter bowl is clean.

Print Recipe

Daddy's Blueberry Muffins

My Daddy's blueberry muffins. Can't decide if I love the batter or the actual muffins the best.

Votes: 1
Rating: 5
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Rate this recipe!

Courses

Brunch

Prep Time

10 minutes

Cook Time

25 minutes

Servings

muffins MetricUS Imperial

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cane sugar
• 2 tsp. baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 egg beaten
• 1 Tbsp vanilla extract
• 1/3 cup coconut oil melted
• 1 1/2 cups blueberries fresh or frozen

Optional Streusel Topping

• 1/2 cup all-purpose flour
• 1/2 cup cane sugar
• 1/4 cup Butter cubed
• pinch sea salt
• couple shakes cinnamon

Courses Brunch Prep Time 10 minutes Cook Time 25 minutes Servings muffins MetricUS Imperial Ingredients 1 1/2 cups all-purpose flour 1/2 cup cane sugar 2 tsp. baking powder 1/2 tsp salt 1/2 cup milk 1 egg beaten 1 Tbsp vanilla extract 1/3 cup coconut oil melted 1 1/2 cups blueberries fresh or frozen Optional Streusel Topping 1/2 cup all-purpose flour 1/2 cup cane sugar 1/4 cup Butter cubed pinch sea salt couple shakes cinnamon

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder and salt, and make a little well in the middle.
3. In a separate bowl or large measuring cup, whisk together the milk, egg and vanilla, then add to the dry ingredients, along with the coconut oil, stirring just enough to moisten. There will be lumps, you'll have to come to terms with them.
4. With a rubber spatula or large spoon, fold the blueberries into the batter.
5. Line a 12-cup muffin pan with paper muffin-liners and spoon batter into each little cup, filling them about 3/4 of the way.
6. If doing the streusel topping, mix all ingredients and press butter into dry ingredients with fingers until the mixture is the consistency of damp sand. It'll have little lumps. This is good. Sprinkle mixture on tops of raw muffins.
7. Bake for 20 - 25 minutes, or until the tops are light golden brown.
8. It's imperative that you lick the batter bowl clean as you await your muffins. Trust.