Many grocery chains are selling the last of the blueberries from the growing season. You can still find great deals at Publix and the local farmers market. I picked up a couple pints and thought I might try out this muffin recipe.
I plan on making some more batches, freezing them, and take them out as needed for breakfasts, snacks, etc.
I must say, to pat myself on the back, these came out delicious! I think what made it was the cinnamon crumb topping. The mix is super simple and uses everything you would normally have on hand. I hate going out to buy one little expensive ingredient just to use it in one recipe. This also took just as much time mixing and cooking as a bag of pre made muffin mix does. And you know exactly what is going into your food!
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
This recipe made 12 regular sized muffins. Yes, one is missing from the picture. Yes, I did eat it.
- Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in medium bowl
- Pour in 1/3 cup vegetable oil, the egg and 1/3 cup milk to the dry mixture
- Mix it all up.
- Fold in blueberries.
- Fill muffin cups right to the top.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork (or hands, those work much better) and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.