I remember a time back when I was a wee lass that I turned my nose up to blueberry muffins. I’d complain and complain, then finally concede to eating one, but only if allowed to pick the blueberry shards out one by one to avoid eating them or their tartly sweet little juices. What a foolish girl I was. But now, oh, how my tune has changed. There can’t be anything more comforting than smelling fresh blueberry muffins baking in the early morning hours. If the only kind of blueberry muffins you’re used to eating are the ones from the box, then you’re in for a real treat with these moist, dense, crumb-topped, blueberry-filled muffins.
Don’t these look like little works of art? They are so beautiful. And not much harder than a box mix to boot!
This all started because of these fresh, plump blueberries.
Ever so gently fold them into your muffin batter.
Fill your tin and sprinkle with the crumb topping.
Pop in the oven, and enjoy in 20 minutes!
Makes 12 muffins
1 ½ c. flour
¾ c. sugar
½ tsp. salt
2 tsp. baking powder
1/3 c. canola oil
1/2 c. heavy whipping cream
1 t. vanilla
1 c. fresh, rinsed blueberries
For crumb topping:
¼ c. sugar
4-5 T. flour
2 Tbsp. melted butter
1/2 t. cinnamon
Preheat oven to 400 degrees. Generously butter sides and bottoms of muffin cups and the top of the muffin tray. Combine flour, sugar, salt, and baking powder in a medium-sized bowl. Place oil into a 1-cup measuring cup, add egg, vanilla, and enough cream to fill to the 1-cup line. Mix the liquid mixture into the dry ingredients, and mix just until combined. Do not over mix. Fold in the blueberries. Fill muffin tins and sprinkle with crumb topping. Bake 18-21 minutes until golden brown. Let cool in pan for at least 5 minutes before removing to a wire rack to cool completely.
For crumb topping:
Mix sugar, flour, butter, and cinnamon with your hands until crumbly, and sprinkle on top of the muffins.
Source: Adapted from Aunt Kyle