Jones' Farmer Blog

Behind the scenes and lessons at Jones Family Farms in Shelton, CT

A Great New Recipe

1 Comment

While looking for new blueberry recipes to try, I came across a great recipe for Blueberry Streusel Muffins. The house was soon full of the wonderful scent of blueberries, cinnamon, and sugar. I brought the tasty treats in to the staff the next day, and the muffins received rave reviews from everyone who tried them. This recipe is certainly a keeper!


Here at the farm, the blueberries are already well into peak season, and so it is time to take advantage of them while they are here! Thankfully, blueberries are very easy to freeze for use during the rest of the year. Place dry berries into freezer bags, and freeze in the freezer. Frozen berries are great in a variety of dishes. When using frozen berries in a baking recipe, do not thaw the berries; use them in the recipe frozen for the best results.


Blueberry Streusel Muffins Recipe
(From Taste of Home Magazine)


  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1-1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter


  • In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
  • Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.

One thought on “A Great New Recipe

  1. Tried your recipe Emily. Delicious BB muffins (made with NH Blueberries). Thanks for sharing the recipe! NJ

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