Mangia Mondays:: The Best Blueberry Muffies

Here we are at Mangia Mondays once again!  If you're new to it, MM is a weekly blog hop that I co-host with Kristin, the fabulous foodie blogger over at Delightfully Dowling.  We are inspired by all the delicious things you cook up and would love for you to share a recipe or anything else food related!

We've been eating blueberries for breakfast, lunch, dinner and dessert since the kids and I picked hundreds of these sweet yummy berries at our local farm last week:

I long ago adapted this muffin recipe from Food & Wine Magazine (February, 2007), and it's a big hit in my house.  The perfectly moist and not-too-sweet body of these muffins is complimented by the buttery brown sugar streusel - the perfect way to use up those luscious summer blueberries.

I hope you'll indulge me when I call these muffies the best, since technically this isn't my recipe!

Why muffies?  A funny misspoken word that stuck - do you have any of those words in your family???

Those big summer blueberries explode inside the muffins and are simply divine fresh out of the oven.

Crumb Topping
(I halved this from the original recipe because it made so much)
1/2 cup all purpose flour
2 tablespoons light brown sugar
1 teaspoon granulated sugar
1 teaspoon baking powder
pinch of salt
6 tablespoons unsalted butter, melted

Stir together until pea-sized clumps form; set aside.

Muffins
1 3/4 cup all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 canola or vegetable oil
3/4 cup whole milk (I use lowfat)
1 teaspoon pure vanilla extract
1 1/2 cups blueberries

*Preheat oven to 375 degrees.  Grease or line muffin pan (see tip below)
(This recipe yields 14 muffins in my standard-sized tins.)
*Combine flour, baking powder and salt; set aside.
*In a mixing bowl, beat sugar, eggs and oil.  Add the milk and vanilla.  Add flour mixture all at once and beat at low speed until batter is smooth.  Stir in blueberries.  
*Spoon batter into cups, 3/4 full. 
*Sprinkle crumb topping on each.
*Bake for 30 minutes or until the muffins are golden.
*Let the muffins cool in the pan for a few minutes before serving.
*Once cooled, the muffins can be kept overnight in an airtight container.

Tip::  From this article in Food & Wine, I learned that to achieve a crispy edge on your muffins, don't line your muffin pan, just give the cups a good greasing.  For softer muffins, line with paper or foil baking liners.  (I go for the crispy top edges!  How about you??)

Join us for Mangia Mondays food sharing!  Link up a recipe, restaurant review, or anything food and cooking related.  Thank you for linking back to either Shine Your Light or Delightfully Dowling.  You're welcome to include the Mangia Mondays button if you'd like (it can be found in the "Buttons" tab under my header.)  

Hope you have a great week ahead!