I've had a bit of a blueberry craving lately. I've been eating fresh blueberries, blueberry yogurt, blueberries in my morning oatmeal, Blueberry Crunch and blueberry muffins. Thankfully last weekend we were able to go blueberry picking at a local u-pick farm. I am very sad that the owners of the farm have announced this year to be the last for the farm :( I guess I will have to stock up my freezer! Maybe I can fit in one more trip before the baby comes :)
This is a great blueberry muffin recipe. It has been a long time since I tried out a new blueberry muffin recipe. The one I always use tastes amazing but the appearance is terrible. The muffins never seem to rise right and smoosh out all over the muffin tins making them a nightmare to get out and always results in completely broken muffins. SO I was very happy when these not only tasted good but rose like they should, came out of the tins smoothly and were a breeze to make. They are not overly sweet as some muffins can be, but not under sweet. Just about right :)
Blueberry Muffins Source: Annie's Eats
Ingredients:1 ½ c. flour
¾ c. sugar
½ t. salt
2 t. baking powder
1/3 c. vegetable oil
~1/3 c. milk
1 cup blueberries (or more)
¼ c. sugar
2 T. and 2 t. flour
2 T. butter, cubed
¾ t. cinnamon
Directions:1. Preheat the oven to 400°.
2. Grease or line 8 muffin wells with muffin liners.
3. Combine flour, sugar, salt and baking powder.
4. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
5. Mix this with flour mixture. Fold in blueberries.
6. Pour into lined muffin cups; fill to the top.
7. Make streusel topping: combine listed ingredients and mix well with a fork until crumbly. Sprinkle over tops of muffins.
8. Bake at 400° for 20-25 minutes.