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?

Blueberry Muffins

With all of our berry treasures that we picked at the farm a few weeks ago, we've been baking up all sorts of goodies!

My favorite are the Blueberry Muffins.

I had a recipe that I've used for years and LOVE, but it calls for 2 cups of sugar!  So I went on a hunt to find a new one with less sugar - I just couldn't wrap my head around 2 cups!

I ended up combining a few to make up my own and it was a hit.

 

 

 

Mommy Girl's Blueberry Muffins

2c. flour

1 c. oats

1/2 c. sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 egg



2 mashed bananas

1/2 c. melted butter

3/4 c. whole milk

1 c. coconut

1 1/2 c. fresh blueberries

cinnamon / sugar mixed for topping

 

Directions:

1.  preheat oven to 375

2.  combine the flour, oats, sugar, baking powder and baking soda.

3.  in a separate bowl, beat egg, bananas, butter and milk until smooth

4.  add banana mixture to dry ingredients and stir until just moistened.

5.  fold in coconut

6.  fold in blueberries

7.  fill muffin cups 3/4 full and sprinkles some cinnamon and sugar on top.

Bake at 375 for 18 minutes, or until a toothpick comes out dry in the center.

 

Happy Baking!!