(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)     

4 oz. (1 stick) softened butter, unsalted
1 ¼ cup granulated sugar
2 large eggs
½ tsp. vanilla extract
2 cups  flour
½ tsp.  salt
2 tsp. baking powder
½ cup milk
1 pint fresh blueberries, rinsed and drained

  • Cream the butter and sugar until light and fluffy
  • Add the eggs one at a time and beat until smooth
  • In a separate bowl, mix together the flour, salt, and baking powder
  • Add the flour mixture to the batter of butter, sugar and eggs, alternating with the milk (begin and end with the flour!)
  • Stir the blueberries in gently by hand so they don’t break
  • Line a muffin pan with paper baking cups dividing batter equally (see a good tip in Notes)
  • Cover the tops with the crumbs (recipe follows).
  • Bake at 350 degrees for about 20 minutes
  • Cool the muffins in the pan – makes one dozen

Crumb topping:
6 oz. butter (1 ½ sticks)
½ cup light brown sugar
¼ cup granulated sugar
2 cups flour
2 tsp. cinnamon
1 tsp. baking powder
1 cup chopped nuts (optional)

  • Melt the butter in a small saucepan or in the microwave
  • In a large bowl, mix together all the remaining ingredients plus the nuts if you wish
  • Pour the butter over the flour mixture and stir just until combined – should be crumbly


  • means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • Use an inexpensive ice cream scooper or a more professional EZ Disher by Zeroll (zeroll.com) to guarantee consistent portions when making muffins and cupcakes. Unlike a measuring cup or large spoon, the little lever in the scooper’s bowl scrapes across the scoop getting all the batter out.  I use Zeroll’s disher size 16, Item #2016 with a fluid capacity of 2.07 oz. (blue handle) for regular sized muffins and cupcakes.  It will fill the liner about 3/4 full so you get a nice dome on top.
  • A buttery crumb topping creates little nuggets of golden deliciousness that you can add to any muffin, cobbler, cake, or pie with or without your favorite nuts.

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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