Go-To Blueberry Muffins

I call this recipe ‘go-to’ because whenever I have the sudden urge to bake something to go with my coffee for breakfast the next day, this is what usually comes to mind. This recipe has never failed me and I swear, if you plan to share the finished product with your family, friends, co-workers, or whoever, it’ll be a hit 🙂

Muffins:

• 1 1/2 C all-purpose flour
• 1 C fresh blueberries (Using frozen is fine, but let it thaw out and drain before using. The juices will make your muffins soggy)
• 3/4 C white sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 C vegetable oil
• 1 egg
• 1/3 C milk

Crumb Topping:

• 1/4 C butter, softened and cubed
• 1/2 C white sugar
• 1/3 C all-purpose flour
• 1 1/2 tsp ground cinnamon

(Muffin)

1. Preheat oven to 400°F.
2. Grease muffin cups or cupcake liners.
3. Combine the dry ingredients together.
4. On a separate bowl, mix the wet ingredients.
5. Add the wet ingredients to the flour mixture.
6. Fold in blueberries*
7. Fill muffin/cupcake liners and sprinkle with crumb mixture.
8. Bake for 20-25 minutes in the preheated oven, or until done.

*tossing the blueberries in a bit of flour helps the fruit to not sink on the bottom of the muffin

(Crumb Topping)

1. Mix all ingredients together with a spoon.
2. Sprinkle over muffins before baking.