This recipe may be floating around the blogishere but it is the first time I have become aware of it. I received a gallon of freshly picked North Carolina blueberries from a dear friend recently and was looking for recipes to utilize my bounty. This recipe was on allrecipes.com and it got rave reviews. What makes it so special is the cinnamon streusel topping. The muffins are moist and delicious. I made a double batch because our family will be visiting for the next week. I plan on making blueberry crumble, blueberry pancakes and blueberry salad. Is there such a thing as blueberry salsa? Any suggestions would be appreciated. If you don’t see me here for a while, just know that I am having fun with the kids.
TO DIE FOR BLUEBERRY MUFFINS
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
1/3 cup milk
1 cup fresh 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. 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 beat to incorporate. Add enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full or right to the top., and sprinkle with crumb topping mixture.
To Make Crumb Topping; Mix together the 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with a fork or your fingers until butter is incorporated and sprinkle over muffins before baking. I had enough topping for 24 muffins.
Bake for 20 to 25 minutes in the preheated oven, or until done.