I couldn’t help myself at the grocery store – I bought a giant box of blueberries. So I whipped up a double batch of blueberry muffins, most of which are headed to the freezer. I use a mix of half white flour and half wheat for this and make a crumb topping. Cinnamon is key. I love these muffins – they’re moist, sweet, have just the right crumb texture and are perfect with just about every meal.
Brette’s Blueberry Muffins
1/2 cup milk
1/4 cup vegetable oil
1 1/2 cup flour (half wheat, half regular, reserve 1/4 cup to toss with blueberries)
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup blueberries
1 tsp cinnamon
Preheat the oven to 400 degrees. Mix egg, milk, and oil. Add flour, sugar, salt and baking powder. Mix blueberries with reserved flour. Add to mixture with cinnamon. Stir gently to mix.
To make streusel topping, place 1 stick of butter, 1 cup of flour, 1 cup of sugar and 1 tsp cinnamon in food processor and mix until it resembles coarse meal. Sprinkle topping on top of muffins before placing in the oven. Freeze remaining streusel for future use. Bake for 20 minutes.