Now that blueberries are in season and are at their best prices of the year, it’s a great time to make delicious blueberry muffins! This is my go-to recipe.
1 1/2 cup all-purpose flour (I have used whole wheat flour as well, as shown above, but it isn’t as “pretty.” The taste is similar, though I would recommend doing half all-purpose and half whole wheat)
3/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup canola oil (vegetable oil is fine; I just choose canola because it’s healthier than vegetable oil)
1/3 cup milk
1 cup fresh blueberries
For crumb topping: Mix these ingredients with a fork:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp. cinnamon
1. Combine flour, sugar, salt,, & baking powder.
2. Place canola oil into a 1-cup measuring cup. Add the egg and enough milk to fill the cup.
3. Mix with flour mixture.
4. Fold in blueberries.
5. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
6. Bake in 400-degree oven 20-25 minutes.
These keep for 3-4 days, so we have them on a weekend and for several breakfasts during the week!
Are you stocking up on blueberries? Read how to freeze them here.