Wednesday, April 3, 2013

Blueberry Crumb Muffins

Blueberries are a staple in our house, even when they are out of season, I find myself still drawn to them almost every week in the food store. They are obviously grown in far off warm weather places so the price for a small container is astronomical right now but to me it's completely worth it. During my "nesting" phase I made a bunch of things to keep in the freezer and these blueberry muffins were one of them. They are a great quick and easy breakfast for the weekend. The crumbs on the top and bottom are a nice addition to the already sweet blueberries. I'll be grabbing one of these to quickly reheat eat for breakfast now when Owen is napping. 

Ingredients for Muffin:
11/2 Cups Flour
3/4 Cup Sugar
1/2 Tsp Salt
2 Tsp Baking Powder
1/3 Cup Canola Oil
1/3 Cup Skim Milk
1 Egg
1 Cup Fresh Blueberries

Ingredients for Crumb Topping:
1/4 Cup I Can't Believe It's Not Butter - Melted
1/2 Cup Sugar
1/3 Cup Flour
1 1/2 Tsp Cinnamon

Makes 12 Muffins

Start by preheating your oven to 400 F. Spray your muffin tin with Pam or put in your liners, set aside. In a large bowl combine the flour, sugar, salt and baking powder. In a small bowl combine the oil, egg and milk. 
Pour the wet ingredients into the bowl with the dry ingredients and mix everything together with a spatula or wooden spoon.
Gently fold in the washed blueberries, until they are evenly distributed.
Now it's time to make the crumb topping. In a small bowl combine all the ingredients except the margarine. Melt the margarine or butter in the microwave on a low setting. Pour it into the dry ingredients and mix it together using a fork.
I put the crumb topping on both the bottom and the top of the muffin. You can choose to just put it only on the top if you'd like. Place a tsp of crumb topping in the bottom of each muffin liner and flatten it down using the back of the fork.
Scoop the muffin batter into the liners on top of the crumb mixture until each tin is about 3/4 of the way full.
Spoon the remaining crumb mixture on top of each muffin. Bake 20-25 minutes. Allow to cool for a few minutes in the tin then place them on a wire rack to cool completely.

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  1. I love blueberry muffins - These look delicious!

  2. These look so good! Sharing them on my Walking on Sunshine Facebook page today! Thank you for sharing with Foodie Friends Friday. Please come back and VOTE on Sunday!

  3. Wow! This looks great! I found you from the Wednesday food party at Moms test kitchen. I would love for you to share at my party:

  4. These muffins look delicious! Thanks for sharing on Foodie Friends Friday!

  5. Your Muffins are just beautiful! Your recipe is awesome and thank you so much for sharing it at the table with Full Plate Thursday.
    Hope to see you again soon!
    Miz Helen

  6. Oh my! And Yes Please! I love blueberries too...and so love that you added the crumble to the top and the bottom. You're a woman after my heart! Thanks so much for linking up at Weekend Potluck. Please come again soon.

  7. These look fabulous! Blueberry muffins are my favorite :) Pinned! Thanks so much for sharing at Mom On Timeout!

  8. One of my favorite muffins... EVER! Looks wonderful. Thanks so much for sharing at Super Saturday Show & Tell… I’m SO glad you came to (link) party with me! Come back again tomorrow to share! xoxo~ Ruthie

  9. LOVE blueberry muffins! Found you on a link-up, and would love to have you join our Pinterest facebook group. We're bloggers looking to grow our Pinterest followers :)


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