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 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
Adapted from: http://thepinkcouch.blogspot.com
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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