Rustic Blueberry Muffins Recipe

A moist and flavorful blueberry muffin recipe that makes for an excellent snack to go with breakfast, lunch, or dinner.

From "A Farmgirl's Table"
December 2017

  • Muffins are light and portable, making them excellent for an on the go snack.
    Photo by Jessica Robinson
  • In “A Farmgirl’s Table” by Jessica Robinson, she encourages readers to get a small sense of farm life by growing their own vegetable garden, for the best fresh ingredients. Choose an area that gets plenty of full sun. Add compost and till the soil. For more urban areas, community garden plots are a great idea, or grow vegetables and herbs in containers or raised beds.
    Cover courtesy Gibbs Smith publishing

Cook Time: 30 min

Yield: 12 muffins

In A Farmgirl's Table (Gibbs Smith, 2017) by Jessica Robinson, she shares heartwarming stories and personal advice along with a bushel of new recipes for using produce from the garden or farmers market, stocking a pantry with canned goods, making homemade bread and traditional family recipes, and entertaining guests at get-togethers with recipes for lemonades and drinks, salads, hearty main courses, pies, cakes, and more.

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. Topped with a decadent streusel with rolled oats will leave you eating every morsel. 


Oat-Streusel Topping

• 1/2 cup firmly 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


• 1/3 cup vegetable shortening
• 1 cup firmly packed brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 cup full-fat sour cream
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt1 cup fresh blueberries


1. Preheat the oven to 375 degrees. Line a twelve-muffin pan with papers liners and set aside.

Oat Streusel Topping: 

2. Place all the ingredients in a medium bowl and combine well with your hands. Set aside. 


3. Cream together the shortening, brown sugar, and vanilla in the bowl of a stand mixer, or in a large bowl using an electric hand mixer. Add the eggs one at a time, mixing after each addition. Scrape the bottom and the sides of the bowl occasionally with a rubber spatula. Mix in the sour cream then stir in the flour, baking powder, and salt. Fold in he blueberries using a rubber spatula. 

4. Scoop the batter evenly into the paper liners, about three-fourths full. Sprinkle the topping evenly over the muffins. Bake for 25-30 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before carefully removing the muffins from the pan. 

More from A Farmgirl's Table:

Sweet Sausage and Apple Pizza Recipe

This excerpt is reprinted with permission from A Farmgirl's Table by Jessica Robinson, published by Gibbs Smith, 2017.

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