My mom always has and still does cook everything from scratch. Homemade tomato sauce, soup, fried chicken (yum)- you name it and she can cook it. When I was younger, she would often make muffins on the weekend. I would run down the stairs, awoken from the scent of orange peel, butter and sugar lingering around the house. I knew this scent from a mile away, she had just baked her orange blueberry muffins.
I would sit down at the breakfast bar, and she would place a big muffin, bursting with fresh blueberries onto a plate in front of me. Where I would no sooner face plant straight into the muffin and devour it, ignoring the accompanying bowl of fresh fruit she had placed next to it. What can I say, I have my priorities in line.
She said the secret was the sour cream, which kept the muffin soft, and fluffy and her crumb topping was out of this world. The sweet, crunchy combination of brown sugar, oats and butter was my favorite part, and the bright specks of orange zest was the perfect addition.
Years later (as in last year), I was visiting my parents this conversation occurred:
“Mom, I could really go for batch of your blueberry muffins…You know, the ones with the crumb topping?”
Mom: “Ooooh, I haven’t made those in years. *rummages around pantry* Sorry honey, I don’t have a box of the mix anywhere in the pantry.”
My jaw dropped. “Wait, what? Those aren’t your own recipe?!”
Mom: *laughing* “Nope! I just always doctored up a boxed mix. I did have you fooled though, huh?!”
My world was over. Not really, but I was surprised. Leave it to my mom to never truly use something that isn’t hers. When it doubt, make it your own.
I had a hankering for those very muffins this weekend, and I came up with something pretty close.
So mom, here’s a muffin for you. Thanks for all of those yummy breakfasts when I was little.
Blueberry Citrus Muffins
-adapted from The Teacher Cooks-
makes 1 dozen
- 2 c all-purpose flour
- 2 t baking powder
- 3/4 c sugar
- 1 c non-fat plain Greek yogurt
- 2 t vanilla
- 1/3 c canola oil
- 1 t freshly grated lemon rind
- 1 t freshly grated orange rind
- 2 T freshly squeezed lemon juice
- 2 T freshly squeezed orange juice
- 1 1/2 c frozen blueberries tossed in 1 T all purpose flour
- 1/2 c. oats
- 1 T brown sugar
1. Preheat oven to 350F.
2. In a large bowl, sift together flour and baking powder. Stir in sugar.
3. In a smaller bowl, whisk together eggs, vanilla, Greek yogurt, canola oil, lemon juice, lemon rind, orange juice and orange rind until combined.
4. Add wet mixture to dry mixture until combined and stir in blueberries just until combined.
5. Spoon into a lined muffin tin (I used a medium-sized cookie scoop and it worked well). Mix together crumb topping ingredients and sprinkle crumb topping on top of each muffin.
6. Bake for 25-30 minutes or until toothpick comes out clean.