smoothies and baking during the rest of the year, it is only during these few weeks of summer that I get to enjoy the delicious and nutritious treat of fresh blueberries in cereal, on yogurt, and by the handful. Blueberries are one of my favorite foods not only for their flavor, but because of the nostalgia factor due to all the wonderful memories of my grandpa's blueberry farm.
In honor of blueberry season I thought I'd share this amazing blueberry muffin recipe. I have shared a blueberry muffin recipe on the blog before, and it is very good, but this one goes the extra mile by including a crumb topping - yum! Both this recipe and the one I have previously shared are in the family cookbook, so I figure they can both be on the blog too. Those who taste these muffins always say they have been named very appropriately. Of course fresh blueberries you've picked yourself are the ideal mix in to this muffin batter, but feel free to mix it up. I've been known to substitute cranberries or chocolate chips for the blueberries at times, and have even added shredded zucchini to recipe.
To Die For Blueberry Muffins
1 1/2 cups all purpose flour
3/4 cup white sugar1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh or frozen blueberries
Grease and flour a muffin tin or use muffin liners
Combine flour, sugar, salt, and baking powder
Mix the oil, milk, and egg together and add to the flour mixture. Fold in the blueberries.
Fill the muffin cups 1/2 to 2/3 full, (I like to use an ice cream scoop to get just the right amount), and sprinkle with the crumb topping mixture (see below).
Bake at 400 degrees for 20 - 25 minutes or until a toothpick comes out clean.
Crumb Topping
1/4 cup brown sugar
3 Tablespoons all purpose flour
2 Tablespoons butter
3/4 teaspoon ground cinnamon
Mix sugar, flour and cinnamon. Cut in butter. Sprinkle over each muffin before baking.
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