Rustic Blueberry Muffins Recipe

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Muffins are light and portable, making them excellent for an on the go snack.

Photo by Jessica Robinson

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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

30 min COOK TIME

12 muffins SERVINGS

Directions

•  Preheat the oven to 375 degrees. Line a twelve-muffin pan with papers liners and set aside. Oat Streusel Topping: 
•  Place all the ingredients in a medium bowl and combine well with your hands. Set aside.  Muffins: 
•  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. 
•  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

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