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.
Those big summer blueberries explode inside the muffins and are simply divine fresh out of the oven.
(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.
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??)
Hope you have a great week ahead!