Tea, muffin, sunshine.. life is good.
The weekend approaches. It could be Monday when you’re reading this and the weekend approaches. I seem to always be building meal plans in my mind; Monday to Friday healthy and quick solutions, Saturday and Sunday – play. Come the weekend and I need to explore flavours and experiment with the mash up of leftovers and basic pantry meets fresh local produce.
I have 2 young kids so my sense of weekend fun and relaxation warped along with the shape of my bellybutton about 3 years ago. These days, my weekend is all about food and how I can use it to maintain happiness and sanity in my household. These amazing blueberry muffins do exactly that. As the husband tends to household chores and the kids begin to grow bored with their dolls, put a plate of these on the table and just appreciate the 20 minutes of chow-down-quiet-time you just earned yourself. Ah! Weekends.
Note: Fresh blueberries are a wonderful choice for any baked treat but, until the season begins, I always reach for my bag of frozen. The price of a bag of frozen organic Canadian-grown berries can’t be beat and my kids eat these frozen purple balls like candy. Either route works for these muffins, just be extra gentle when folding frozen berries into batter.
Best Blueberry Muffins
Courtesy Colleen @ allrecipes.com
Makes 8 large muffins
Use this topping on your next muffin, regardless of flavour, for the next level of taste and texture.
Ingredients:
- 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 (or frozen) blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 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 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until tester comes out clean.
These blueberry muffins offer a dense, yet moist cake with a candy-like crisp sugar topping. Fantastic!! I'm certain you won't be disappointed.
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