The Best Blueberry Muffins. Ever.

Earlier this summer I went blueberry picking at a local farm.  It was so much fun & the berries were delicious.  When we got home I was excited to whip up some pancakes & bake muffins.  I searched online for a good recipe & finally found one that got rave reviews: #51997 on recipezaar.com. 

They were not kidding when they called them Awesome Blueberry Muffins!  I've made these muffins 4-5 times since July & will be making them again next week for a brunch.  When it was my son's turn to bring snacks, I baked them for his kindergarten class.  He reported back that his classmates said "they were the best muffins in the whole world ever!!!" (Three exclamation points to show just how excited he was!) ! Whether you use fresh picked, organic blueberries or grab a bag from the frozen aisle; this is a go-to recipe!

You will need:

Muffins:

1 1/2 c. all-purpose flour

3/4 c. white sugar

1/2 tsp. salt

2 tsp. baking powder

optional: cinnamon!

1/3 c. vegetable oil

1 egg

1/3 c. milk

1 c. fresh blueberries

Crumb topping:

1/2 c. white sugar

1/3 c. all-purpose flour

1/4 c. butter, cubed

1 1/2 tsp. ground cinnamon

What to do:

1. Preheat oven to 400 degrees F
2. Grease muffin cups or line with muffin liners
3. Combine dry muffin ingredients
4. Place oil into a 1 cup measuring cup, add the egg & enough milk to fill up the cup (1/3 c.)
5. Add to dry muffin ingredients
6. Fold in blueberries
7. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
8. Mix crumb topping ingredients with a pastry cutter/two knives/food processor  (This makes a lot of topping!  I keep the extra in a ziploc freezer bag & save for my next batch of muffins!)
9. Bake for 20-25 minutes in the preheated oven or until done. (Mine only took 18 minutes)

I strongly recommend that you double this recipe; one batch will simply not be enough!  Give this recipe a try & report back here.  Tell me if you don't think these muffins rock.

Guten Apetit!
Gemma