Let me start saying that I don’t really know Amelia Bedelia’s blueberry muffins recipe. By the way, do you know who is Amelia Bedelia? She’s currently a favorite at our house. We’ve been reading all her books (children books, age range 4-8) every night at story time and giggling until our belly hurts. This funny literal-minded girl, who has been loved by readers for 50 years, knows how to pull a laugh out of kids and grown-ups too. So, when my daughter’s birthday came along and she was meant to bring some snacks and a present to share with her colleagues at school, she chose to offer to her classroom library nothing else than one of Amelia Bedelia’s books: “Amelia Bedelia Makes a Friend”. And since some blueberry muffins are mentioned inside this story, we decided it was only appropriated that we would make blueberry muffins for the classroom as well. That’s how our recipe became known as Amelia Bedelia’s blueberry muffins.
The muffins were presented with liners and toppers themes separately for boys and girls. The boys got the cars and trucks seen in the pictures and the girls got a princess theme (not pictured). I know it sounds obvious but I allowed the kids to choose and just went with the flow. And it’s fine, seriously. My daughters like trucks and motorcycles too, but they usually choose princesses, fairies and anything pink.
These muffins are a great option for school parties because they are full of fresh blueberries, plus a great amount of greek yogurt. Oh, who am I kidding here? They are a great option for any party, not only children related. Period.
- 3 cups of blueberries, previously washed
- 5 cups all-purpose flour, plus 2 Tbsp for dusting the blueberries
- 2 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup (2 sticks/8 oz/16 Tbsp) of unsalted butter, melted
- 3 cups greek yogurt
- 1 1/2 cups pure cane sugar
- 4 large eggs
- 4 Tbsp whole milk
- 2 tsp vanilla extract
- 2 tsp lemon zest
- 3 Tbsp demerara sugar, mixed with 1 Tbsp of cinnamon (to sprinkle on top of the muffins)
- Pre-heat oven to 400F degrees with a rack in the middle (I positioned mine on the third shelf, counting from the bottom).
- Distribute the muffin liners through the wells of 2 muffin pans and set aside.
- In a large bowl, place the blueberries and add 2 tablespoons of flour tossing kindly the bowl for all the blueberries to be coated (this will prevent the blueberries to sink during baking).
- Using another large bowl, mix together the flour, baking powder, baking soda and salt.
- Melt the butter in the microwave.
- In a large bowl of a mixer, mix the sugar and eggs until pale yellow and smooth. Add the greek yogurt, milk, melted butter, lemon zest and vanilla and whisk until smooth. Slowly add the flour mix to this bowl and whisk just until combined.
- With the help of a spatula, gently fold the blueberries in the mix.
- Scoop the dough into the muffin liners, filling them up till the top (you want to end up with nicely high muffins).
- Sprinkle the demerara sugar/cinnamon on top of each muffin.
- Bake the muffins until golden brown, between 20-25 minutes, depending on the oven (mine took about 22 minutes), testing with a skewer in the center of the muffin to check if it's done. Don't let them dry too much.
- Remove from oven and let it cool a bit before digging in.
- They are good warm or at room temperature and are still awesome the next day!
- Enjoy and share, there are a lot of muffins in here!
- This recipe can easily be divided in half to make 12 muffins.