The Irresistible Blueberry Bakeshop & Cafe by Mary Simses & Blueberry Muffins

“I was back on Steiner Street again, Gran and I taking muffins from her tins and placing them on a wire rack to cool, the smell of baked sugar hanging in the oven-warmed air, the muffin tops covered with rivers of blue where the berries had melted from the heat.” ~The Irresistible Blueberry Bakeshop & Cafe by Mary Simses.

Blueberry Muffins


3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoon ground cinnamon


  1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  3. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with the flour mixture.
  4. Fold in the blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  5. To make crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  6. Bake for 20 to 25 minutes in the preheated oven, or until done.

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