Blueberry Muffins

We're on a blueberry theme here!  The other morning I decided to make some muffins to go along with our breakfast.  The recipe is fairly similar to my blueberry cream cheese coffee cake and, in fact, you could easily turn that recipe into a muffin recipe as well.  The main difference between these two recipes is that for my muffin recipe, I omit the cream cheese and add in some cinnamon to the delicious topping.  Feel free to play around with this recipe as you like--use whatever berries you have on hand, change up the spice in the topping...if you decide you even want to add the crumbly topping in the first place.

Oven Temperature: 400 degrees
Baking Time: 20-25 minutes

Muffin Ingredients:

1 1/2 c. flour
3/4 c. white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 c. veg oil or coconut oil (I used coconut oil)
1 egg
1/3 c. milk
1 c. blueberries (fresh or frozen; I used frozen)

Topping:

1/2 c. sugar
1/3 c. flour
1/4 c. butter, cut into pieces
1 1/2 tsp. cinnamon

*Note that I doubled this recipe and was able to make 22 fairly large muffins, after filling the muffin cups about 3/4 of the way full.

**As an extra aside, I took these pictures using my phone, so the quality may not be so great, but you will still get the idea!

In a large bowl, combine and stir all the dry ingredients.  In a separate bowl, combine all the wet ingredients, mixing well, saving the blueberries to add at the very end.  Add the wet ingredients to the dry and mix well.  You will have a very thick batter.  At this point, add the blueberries and do your best to fold them in.

Next spoon the batter from the bowl to your muffin cups.  You can either grease your muffin tins or add the paper liners--I chose the liners and they worked very well.

Now you're going to make the topping for the muffins.  In a small bowl, combine the sugar, flour, and cinnamon.  Add the pieces of butter and cut into the dry mixture until you now have a crumbly topping.  Using a large spoon, scoop the topping and generously pour it over the top of each muffin.

At this point, you will place the muffins into your preheated oven and allow them to bake.  They are ready when they have turned golden brown.  If you want to be extra sure, insert a toothpick or sharp knife in the center of a muffin to make sure it comes out clean.

Allow the muffins to cool for about 5 minutes before removing them from the tin and onto a wire cooling rack.  Serve warm and enjoy!

Don't forget to add some butter! ;)