You all remember Violet Beauregarde, don’t you? The spoiled little gum-chewing brat from Willy Wonka & The Chocolate Factory (and the ensuing Tim Burton remake with the delicious Johnny Depp?) who ate the gum that wasn’t quite ready and turned into a giant blueberry, and the Oompa Loompa’s wrote a song about her? I think she’d have enjoyed these. Well, probably not actually, seeing as how they aren’t gum or gum-like at all. But the girl turned into a freakin’ blueberry… she needs to have a muffin named after her.
These are huge ass blueberry muffins, topped with a streusel-y topping. Me and Streusel don’t have a very good relationship, so mine probably didn’t come out as good as it should’ve, but I’m told they taste fantastic. You don’t have to top them with this topping, or any, if you don’t want to.
Singing the following song while baking and eating them is not required, but recommended.
Listen close,and listen hard, the tale of Violet Beauregarde.
This dreadful girl she sees no wrong…
Chewing, chewing, chewing, chewing, chewing, chewing all day
long.Chewing, chewing all day long
Chewing, chewing all day long
Chewing, chewing all day longShe goes on chewing till at last, her chewing muscles grow so
fast,
And for her face a giant chin, sticks out just like a violin…Chewing, chewing all day long
Chewing, chewing all day long
Chewing, chewing all day longFor years and years she chew away,
her jaws get stronger every day.
And with one great tremendous chew…
they bite poor girl’s tongue in two.
And that is why we try so hard, to save
Miss Violet BeauregardeChewing, chewing all day long
Chewing, chewing all day long
Chewing, chewing, chewing, chewing, chewing, chewing all day
long.
The recipe can be doubled or even tripled if you like. More about that after the recipe.
VIOLET BEAUREGARDE’S BIG BLUEBERRY MUFFINS
Muffin ingredients:
- 1 ½ cups all-purpose flour
- ¾cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
Streusel topping ingredients:
- ½ cup white sugar
- 1/3 cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
Directions:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together ½ cup sugar, 1/3 cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
…
This recipe makes 12 muffins, if you want huge muffins, are using large-size muffin tins or need more than a dozen, then be sure to double it. Like I mentioned above, it could even be tripled or quadrupled, depending on how many muffins you need, or what kind of pans you’re using.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
I made those the other day for a work thing and they were snapped up in a heartbeat. They’re really good with other berries too. I used blueberries, raspberries, and some chopped strawberries in my last batch.
Yeah they’re pretty much gone around here too ;D Thanks for the idea, I may try making them with another berry, my mother loves berries.
These turned out GREAT! They are so moist and tasty. I made a double batch to share, but after eating two I’m rethinking that idea! NUM!!
Haha I’m glad you enjoyed ’em!
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