Yummy Summer: Blueberry Muffins

Each year I take the children berry picking at a local farm.

I've found that early June is best for blueberries around here.

I was hoping for a load of raspberries this time as I've been pinning raspberry jam recipes!  

But no such luck - too early for raspberries!

But the blueberries didn't disappoint.

I added my own touch to a blueberry muffin recipe I found and they turned out perfectly!

Go get some fresh local blueberries and try this recipe - you'll thank me!

Blueberry Muffins

1 1/2 c. flour

3/4 c. sugar

1/2 tsp. salt

2 tsp. baking powder

1/3 c. canola oil

1 egg

1/3 c. milk

1 c. fresh blueberries

topping:

1/2 c. sugar

1/3 c. flour

2 Tbsp. brown sugar

1/4 c. butter (softened, not melted)

1 1/2 tsp. cinnamon

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.

Place canola oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.  Line muffin tin with 8 large cupcake wrappers (they stand up fairly high over the top of the pan).

Toss blueberries with 1 Tbsp. of flour.  Fold in blueberries.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour,  2 Tbsp. brown sugar, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork.

Fill muffin cups 3/4 full and sprinkle with crumb topping mixture.

Bake for 20 to 23 minutes in the preheated oven, or until done.

Should make 8 large muffins.

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What yummy things are you baking this summer?