I am getting super excited looking at local farms where we can pick berries this summer. This is one of my favorite blueberry recipes. I created this recipe for a purpose. These muffins are made with ingredients that I always have on hand, just add the fresh blueberries. The recipe is super fast to prepare for breakfast.
I prefer to use fresh blueberries in these muffins. But if you go out this summer and pick a pound too many blueberries, there is an easy trick to store them and make these muffins in a pinch. This can be used for any berry and will prevent them from sticking together in the freezer. Use a large plate or jelly roll pan (depending on the size and dimensions of your freezer). Take a gallon sized freezer bag, put it on the plate, and put berries inside, just enough berries to spread evenly into one layer. Allow them to completely freeze in the bag, then divide them into smaller quart sized bags. You could put 1-1/2 cups of blueberries in a bag and store them in the freezer to be completely ready to make your muffins.
Makes 12 muffins
For the muffins:
1 large egg
½ cup milk (I use skim or 2%)
1/4 cup vegetable oil
1½ cups flour
½ cup sugar
2 tsp baking powder
½ tsp salt
1/4 tsp lemon zest
1/4 tsp cinnamon
1½ cups blueberries
For the streusel topping:
1/4 cup flour
1/3 cup sugar
½ tsp cinnamon
2 tbsp butter (room temperature)
Preheat oven to 400°. Line a muffin pan with liners or use butter to grease the wells.
Mix the egg, milk, and vegetable oil together in a small bowl. In a large bowl, whisk the flour, sugar, baking powder, salt, lemon zest, and cinnamon. Add the milk mixture to the dry ingredients and mix until just combined. It is important not to overwork muffin batter. Fold in the blueberries with care.
Use a scoop to divide the batter among the prepared cups. (I use this scoop, 4 tbsp capacity). Let the batter rest a few minutes. Meanwhile make the streusel topping.
In a small bowl, blend all dry ingredients together. Cut in the butter until you have pea-sized clumps. Divide streusel topping among the batter in the muffin wells.
Bake until golden and tops spring back when touched, about 20 minutes.
This is a Bubbly Kitchen original recipe.