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Rustic Blueberry Muffins with Streusel Topping

February 6, 2018 by Jessica Robinson 1 Comment

Homemade Rustic Blueberry Muffins with Streusel Topping use simple and fresh ingredients. Easy to follow recipe gives you a wonderfully moist and flavorful muffin.

Freshly baked blueberry muffins cooling on a baking rack

Do you love a great blueberry muffin with plenty of streusel topping?

Each berry season I freeze locally harvested berries to use in recipes all year long. This weekend I made a batch of my Rustic Blueberry Muffins with Streusel Topping. These blueberry muffins are moist, light, and extremely flavorful! They are perfect for breakfast, brunch, or as a treat to carry along on your busy day’s adventures. A decadent rolled oat- streusel topping will have you nibbling on every morsel.

Blueberry muffins cooling on a baking rack, scoop of blueberries on sideNow, I have to admit, I probably have more baking equipment than most. I love kitchen equipment and utensils. But these muffins don’t require anything fancy. You’ll need a muffin pan and some paper liners. You can even make the batter in a simple bowl and an electric hand mixer. Of course, fresh berries are best. But, if you have plentiful berries in the freezer like me, you’re welcome to use them!

This past week I made 100 plus Decorated Heart Shaped Sugar Cookies, so the kids could have them to hand out at school for Valentine’s Day. I’ve spread the love throughout the community with them as well! Because who doesn’t love a homemade treat?! Perhaps you’re looking for something to make for Valentine’s Day for your co-workers or even for the kids. These are great and fairly simple to make. Get as creative as you want with the decorations!

Now, if you love my Rustic Blueberry Muffin with Streusel Topping recipe, be sure and try my Raspberry Streusel Muffins. They are amazing as well!! Let me know what you’re cooking up this week!

Raspberry Streusel muffins on a small teal color plate

Boy holding pint of freshly picked blueberries

Rustic Blueberry muffins sitting on vintage plateWould love to hear from you! Please leave a review and let me know how your muffins turned out!

Blueberry muffins cooling on a baking rack with streusel topping
5 from 1 vote
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Rustic Blueberry Muffins with Streusel Topping

Homemade blueberry muffins have never been so easy to make and oh so delicious!

Course Breakfast or Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Jessica Robinson

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup vegetable shortening
  • 1 cup brown sugar packed
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries
  • Streusel topping:
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup 1/2 stick unsalted butter, softened
  • 1/2 cup rolled oats
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 375 degrees F. Line a 12- cup muffin pan with paper liners and set aside.
  2. Place all of the ingredients for the streusel topping into a medium bowl and combine well using your hands or a spoon. Set aside.
  3. In a mixing bowl, using a stand mixer or electric hand mixer cream together shortening, sugar and vanilla. Add the eggs one at a time. Mix in the sour cream and milk. Stir in the flour and salt. Fold in the blueberries using a rubber spatula. Scoop the batter evenly into paper lined muffins tins. Sprinkle the streusel topping evenly on the muffins. Bake for 25-30 minutes or until golden brown and a toothpick when inserted into the center comes out clean. Let cool slightly before carefully removing the muffins from the pan.

 

Filed Under: Breakfast & Brunch, Recipes Tagged With: A Farmgirl's Kitchen, A Farmgirl's Table, A Farmgirls Dabbles, blueberry muffin recipe, blueberry recipes, Cabot butter, Cabot Cheese, Cabot Coop, King Arthur Flour, Maine blueberries, New England Farmgirl, north carolina, rustic blueberry muffins with streusel topping, streusel topping

Blueberry Skillet Pie with Flaky Crust

January 10, 2018 by Jessica Robinson 20 Comments

Blueberry skillet pie

Have you ever baked a pie in a cast iron skillet?

Everyone has been asking me how I made this amazing Blueberry Skillet Pie with flaky crust. Well, I’m going to tell you! My dad bought me a few Lodge cast-iron skillets for Christmas and I love them. My dad has always bought things that are practical and that you can really use as gifts. He’s a very smart man! Nothing better than baking and cooking just like your grandmother did. There was a reason her cooking was so darn good!

blueberry skillet pie

A few months back we made the trip to Harmony, North Carolina to look at flatbeds for my truck. I’ll be completely honest that we had no intention of buying one at the place we went. This particular dealership has an enormous amount of flatbeds in stock to look at and I could select the one I wanted. But, I always love a road trip through the country. Don’t you?!

On any road trip, Scott will always say to me “if you want to stop somewhere, say something.” I had spotted this cute little feed and grain store on our way to the dealership, so on the way back I spoke up and asked him to stop. Lowry Livestock Feeds, in Harmony, North Carolina was the coolest place. Really, a farmgirl’s heaven. They were the kind of old-fashioned store that had your typical feed, and then all the fixings. Dog collars, a little horse tack, locally produced raw honey, jams and everything else I could imagine. Loved this place. If you are ever in this area, you need to stop by and check them out! The nice, older gentlemen who waited on us had a glowing smile and still hand-writes receipts. You don’t find that kind of service these days.

On the way back, we stopped at the farmers market in Colfax. This is by far one of my favorite farmers markets in North Carolina. Farm stand after farm stand stocked with fresh produce, berries and locally produced or made products- which I love! Wild blueberries were in the peak of the season and I picked up a bunch. I asked the grower if I purchased a full flat if they would give me a discount, and they did. That’s less berries to sit in the hot sun for them, money directly into the farmers pocket and plenty of berries for me to bake pies or make homemade jams.  These little babies are packed full of flavor, along with nutrients to keep a healthy body. Our freezer is stocked up with plenty of these delicious blueberries. But, before stocking the freezer, I made probably the best pie I’ve ever made thus far. Seriously, if you’ve never made a pie in a cast-iron skillet, the time is now! The recipe for this delicious Blueberry Skillet Pie is below. Let me know how yours turns out!Farmers market33Blueberry skillet pie2

5 from 8 votes
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Blueberry Skillet Pie

Homemade blueberry pie has never been more tasty. Try making your own homemade crust too!
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 to 8 servings
Author Jessica Robinson

Ingredients

  • 9- inch Lodge cast-iron skillet
  • pie dough double crust
  • 1 teaspoon canola oil
  • 4 to 5 cups fresh wild blueberries small ones have more flavor
  • 1 to 1 1/2 cups granulated sugar
  • 1/3 cup instant tapioca
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground nutmeg

Instructions

  1. In a large bowl, mix the blueberries, granulated sugar, lemon juice, tapioca and nutmeg with a spoon. Set aside.
  2. Brush the canola oil in the bottom and sides of your cast-iron pan, either using your fingers or a clean paper towel.
  3. Roll out the bottom round of the pie dough. Gently place into the skillet. Trim the edges with kitchen shears. Keep your pie dough cold and try to not overwork it. This will ensure it is flaky.
  4. Add your blueberry filling.
  5. Roll out the top round of the pie dough. Gently place it on top of the entire pie. Trim the edges if necessary. Roll under the crust edges and pinch with your fingers. Slice a few air holes in the top center of the pie. Brush with egg wash and sprinkle with granulated sugar.
  6. Bake in a preheated 400 degree F oven for about 40 minutes. Lower the temperature to 375 degrees F to finish baking for about another 20 to 30 minutes or until your crust is golden brown and the filling is bubbling. (I usually put a piece of aluminum foil over the entire pie about half way through baking, slice a hole in the center of the aluminum foil to let steam out) this will keep the pie cooking without burning it or turning the crust too dark.
  7. Let cool completely before slicing.

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Filed Under: Recipes Tagged With: blueberry pie, blueberry pie recipe, blueberry skillet pie, Colfax farmers market, Lowry Livestock Feeds Harmony NC, Maine blueberries, New England Farmgirl, North carolina blueberries, North carolina farmers market, wild blueberry pie

Farmhouse Blueberry Muffins

November 15, 2014 by Jessica Robinson Leave a Comment

blueberry muffins with oatmeal streusel topping

We are all huge blueberry fans. I buy lots of blueberries at the local farmers markets each season and freeze them. This makes it easy for when I want to make a fresh batch of blueberry jam or my Farmhouse Blueberry Muffins. Now that the weekend is here- you’re sure to enjoy these over coffee Sunday morning! These muffins are super easy to make- no mixer needed. Using a wooden spoon, just cream together the brown sugar with shortening, vanilla and eggs and add the rest of the ingredients. I like these really cute tulip shaped cupcake liners- which you can find pretty much anywhere like Walmart and Target. They are not too expensive and work really well. Plus make them look pretty if you decide to bring a few muffins to your neighbor. And please…. do bring some homemade muffins to your neighbor! We should all do that more!

 

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Farmhouse Blueberry Muffins

These super moist and yummy blueberry muffins will leave you wanting a second one!
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Jessica Robinson

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup vegetable shortening
  • 2 large eggs
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1/2 cup brown sugar packed
  • 1/2 cup sour cream full fat
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • STREUSEL TOPPING:
  • 1/2 cup brown sugar packed
  • 1/2 cup all-purpose flour
  • 1/2 stick butter softened
  • 1/2 cup rolled oats
  • 1 teaspoon cinnamon

Instructions

  1. Cream together shortening, egg and sugar. Add the rest of ingredients and blend well. Fold in the blueberries. Scoop into lined muffin tins. Mix together streusel ingredients in a bowl with a spoon and sprinkle over top the muffin batter. Bake @ 375 F degrees for about 25 minutes or until golden brown.
Carolina Farmhouse Kitchen

Carolina Farmhouse Kitchen

Filed Under: Desserts, Recipes Tagged With: blueberry coffee cake, blueberry muffin recipe, blueberry muffins, blueberry recipes, farmhouse blueberry muffins, Maine blueberries

Meet Jessica

Jessica Robinson is the editor, recipe developer and photographer of A Farmgirl’s Kitchen, a blog which features local food and farming, household tips, old-fashioned recipes, ideas for backyard entertaining, and life behind the scenes at the farm. Jessica was raised on a small farm in Connecticut, click here →

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