Do you have a ton of blueberries left over from the season like I do? I like to keep some to freeze and use throughout the winter in oatmeal and things, but I can't resist a good blueberry muffin. Put strudel on top and I'm a goner. This is a recipe from my Aunt Bonnie and it is my favorite. I will sometimes go to a bakery and order a blueberry muffin only to be disappointed that they don't have Aunt Bonnie's moist recipe. There is nothing worse than a dry muffin. Well maybe there are some things, but dry muffins are no one's friend.
The best part about these muffins is that they are so simple to make. I know I say that about a lot of recipes but these really are. And they come out moist, cinnamon-y and blueberry-y and perfect every time. This recipe isn't limited to just muffin form. My mom made these recently but instead of putting the batter in a cupcake tin, she used a square baking dish. The result: delectable blueberry crumb coffee cake. Bonus!
butter, melted1 egg
milk
1½ cup flour
¾ cup sugar
½ tsp salt
2 tsp baking powder
2 cups blueberriesTopping:
½ cup sugar
⅓ cup flour
¼ cup butter, softened
1½ tsp cinnamon
Preheat oven to 400. In a 1 cup measuring cup, put ⅓ cup melted butter, 1 egg and finish filing with milk to make 1 cup.
Combine 1½ cup flour, ¾ cup sugar, ½ tsp salt and 2 tsp baking powder. Stir milk mixture in dry ingredients. Add blueberries. Put in greased muffin pan.
Combine ½ cup sugar, ⅓ cup flour, ¼ cup softened butter, 1½ tsp cinnamon. Sprinkle on top of muffins. Bake for 20 to 25 minutes. (If you are making the coffee cake, bake for about 45 minutes.)
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