A member of our extended family gave us some delicious blueberries. I have been wanting blueberries since the beginning of summer. I LOVE them! But they are just so darn expensive at the grocery store. Around here the price is around $3.00 for a half pint. WHAT? I’m not paying that. I wanted them but not at that price. So when I received a whole quart of these little babies for free I was so grateful.
Of course the first thing I did was eat a few right out of the bag:) The second thing I did was bake these wonderfully delicious crunchy topped muffins.
This muffin batter is thick but it’s perfect for using a recipe with fruit. I also lightly floured the berries and as you can see in the above picture there are berries throughout the muffin.
The topping is just sprinkled over the top of the batter and bakes into a crunchy delight all by itself. It’s like a dessert on top of a dessert!
Look at the blueberry that popped its mouth-watering juiciness just before I removed them from the oven.
Oh, that looks so freakin’ yummy! I wish I could give you one. The best I can do is show you up close what you will be missing if you don’t make this blueberry muffin recipe for yourself.
Ingredients
- ½ cup all-purpose flour
- ¼ cup brown sugar, firmly packed
- ½ tsp cinnamon
- ¼ cup butter, room temperature
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For the Blueberry Muffins
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup sugar
- 1 cup milk
- 1 egg, slightly beaten
- ¼ cup oil
- 1 tbsp flour
- 1 cup fresh or frozen blueberries, heaping
Instructions
- In a small bowl combine the flour, brown sugar and cinnamon.
- Using a fork, mash small bits of butter into flour mixture until it resembles small to medium crumbs.
- Set aside.
For the Blueberry Muffins
- Combine flour, baking powder, salt and sugar in a mixing bowl.
- In a separate bowl, combine the milk, egg and oil.
- Stir the wet ingredients into the dry ingredients. DO NOT OVERMIX! Batter will be thick.
- Lightly dust the blueberries with 1 tbsp flour (This will help keep the berries from settling to the bottom during cooking).
- Fold the blueberries into the batter.
- Fill 12 paper-lined muffin cups.
- Take little pieces of the crumb topping and dot the tops of the muffin batter.
- Bake at 400° for 18-20 minutes.
This post may be linked up at Weekend Potluck, Teach Me Tuesday and these other awesome linky parties!
Adrian, I love the before-baking and after-baking shots. What a cool way to top a muffin! They look divine. They’ve been pinned to the Retro Re-Pin Party Board. Thanks for coming and I hope to see you at the party next week starting on Tuesday at 8 p.m. ET.
Thank you Julie:)
I know I already commented, but I wanted to add that I’m featuring these muffins at the Retro Re-Pin Party later today (opens 8 p.m. ET). And I’m going to have to make these yummy muffins soon.
That’s awesome! Thanks Julie:)
These look delicious! Thanks for sharing with Tasty Tuesdays!
It’s been way too long since I had a warm blueberry muffin. They are best with a crumbly topping like this! Thanks for sharing with Hump Day Happenings.
These look amazing Adrian!! Thanks so much for sharing. Will be sharing myself