Welcome back collegiettes! As we attempt to get back into the swing of things after spring break, we couldn’t help but dive into a classic and comforting recipe that we can enjoy all week long. What is more enjoyable than a buttery, sugary, bursting-with-blueberries muffin? Not much! Besides, berries remind us of warm weather and even though there is still snow on the ground here, spring is right around the corner! Or so they keep telling us. Anyway, we are hoping this treat brings a little warmth to you and your friends while we wait for the sun shine to come around.
Enjoy!
Ultimate Blueberry Muffins
Adapted from The Family Kitchen
Muffin Mix
1 ½ cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
¼ tsp. salt
1/3 cup canola oil
1/2 cup milk
1 large egg
1 tsp vanilla
1 ½ cup fresh
Crumble Topping
5 tbsp butter
½ cup flour
1/3 cup brown sugar
½ tsp cinnamon
Walnuts (optional)
Directions:
1. Preheat oven to 375F and line 12 muffin cups with paper liners.
2. In a large bowl, stir together the flour, sugar, baking powder, and salt.
3. Place the oil into a liquid measuring cup; add the egg and enough milk to come to 1 cup.
4. Stir it with a fork, then add to the dry ingredients and stir until almost combined.
5. Add the berries and stir just until blended.
6. To make the crumble topping, blend all the ingredients with a fork or your fingers until well combined and crumbly.
7. Fill the prepared muffin tins with batter, then sprinkle with crumb topping; bake for 25 minutes, or until golden and springy to the touch.
Makes approx. 14 muffins.
Helpful hints:
· Crumb topping is optional but strongly suggested. Feel free to add in additional toppings such as chopped walnuts or almonds, oats, or granola.
· We only used 1 ½ cups of blueberries in this recipe but feel free to adjust that measurement depending on your own preferences.
· You can use fresh or frozen blueberries. If you are using frozen, remember not to thaw them.