I turned muffins into a skillet cake.
Not that muffins are the most difficult thing to make, but sometimes we want something even easier…right? That’s where this Blueberry Muffin Skillet comes in. It’s all things we love about blueberry muffins–buttery crumb, bright blueberries, plus a little lemon zest for freshness, a teensy bit of health from some flax and wheat germ, plus crunchy topping–minus the portioning. Just brown some butter, mix, pour, sprinkle, and bake. Even though there’s only one less step, it still feels like sweet freedom. And freedom means more weekend lounging, naps, leisurely walks, and magazine reading.
Blueberry Muffin Skillet
Adapted from Joy the Baker
If you don’t want to use the flax and wheat germ, reduce the milk to 1/3 cup. If you don’t have a cast iron skillet, brown the butter in any saucepan or skillet you have and bake the cake in a greased pie plate or cake tin.
8 tablespoons unsalted butter
1/2 cup milk
1 large egg, plus 1 large egg yolk
1 teaspoon vanilla extract
zest of 1 lemon, divided
1 1/2 cups all-purpose flour
2 tablespoons flax seed meal
2 tablespoons wheat germ
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoons salt
2 cups fresh blueberries
3 tablespoons cold, unsalted butter, cut into cubes
1/2 cup all-purpose flour
1/4 cup sugar
Preheat the oven to 350ºF.
Place the butter in a 9-10 inch cast iron skillet and heat over medium until the butter browns and becomes fragrant like toffee. Remove from the heat and pour the butter into a dish to cool.
In a large measuring cup or medium bowl, whisk the milk, egg + yolk, and vanilla until combined. Set aside.
In a mixing bowl, whisk half of the lemon zest with the flour, flax meal, wheat germ, sugar, baking powder, and salt. Add the milk mixture, followed by the browned butter, and fold until just combined–there may be a few spare lumps or streaks of flour, it’s okay. Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.
Make the topping by pinching the butter into the flour, remaining lemon zest, and sugar until crumbly. Sprinkle over the top of the batter. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center of the muffin cake comes out clean. Cool on a rack for about 15 minutes before slicing and serving. Wrap any leftover pieces tightly in plastic wrap and store at room temperature for a day or two.
What a great idea! This would be fun to slice up at a summer barbecue, because who doesn’t love blueberry muffins?
Right?! It would be excellent at a bbq. I like the way you think.
GUURRLLLL! I love this… Probz make this weekend… cause hello muffins in a skillet should totally be trending..
I hope you do! Def let me know.
Amanda @ Once Upon a Recipe
Skillet cakes are my favorite…actually, I just love using my skillet, and I love cake, so naturally a cake made in a skillet is totally my jam! This blueberry muffin version looks top notch!
I mean, cake + skillet…what could be wrong about it?!
Sarah | The Sugar Hit
Walks, magazine reading, and a muffin skillet? Yes ma’am.
I’m all for easy! This looks so good. Plus, like you say there’s no portion control so you can go for more while telling yourself it’s not like you’re eating a whole other muffin.
I like the way you think, Laura!
Mariana @The Candid Kitchen
Wow I love this idea. I am kinda obsessed with skillet recipes right now and this looks fantastic!
Stephanie @ Girl Versus Dough
Muffin skillets are my jam! Major crush on this one.
How to Philosophize with Cake
That sounds awesome! I love blueberry muffins, but I imagine it would taste a lot better in a skillet. 🙂
Millie l Add A Little
Cindy! This looks totally amazing and I would probably end up eating it all in one sitting ha!
Lindsey @ American Heritage Cooking
Say what! You made muffins easier. I didn’t think that was possible! And I love anything made in a skillet. It’s a rule. Pinned!
Amy | Club Narwhal
Oh, Cindy, you know how to do skillets 🙂 Everything about this is just making me happy–especially that streusel topping!
Katrina @ Warm Vanilla Sugar
Muffin skillet?!?! This is unreal!!
This looks amazing! I have never made a dessert in a skillet before, but I am always looking to try it out.
What if I don’t have wheat germ or flax seed? Can I just omit that and odd more flour?
Oh and you definitely inspired me to get a cast iron pan. I’ve been thinking about one for quiet some time and after I saw our dutch pancake recipe the deal was done =)
Just keep the dry ingredient ratio the same and reduce the milk to 1/3 cup. A cast iron pan is a great investment!