Muffins are a staple breakfast confection. There are so many different kinds of muffins, but my favorite have always been the fruit muffins. There is something about eating a muffin in the morning and pretending that it’s actually a super healthy breakfast because there is fruit haha.
These blueberry muffins were perfect to fulfill that need. I don’t think they lasted even a whole day in my house! I loaded them with blueberries and I think that made all the difference. Each bite was filled with muffin and blueberries instead of just muffin with an occasional blueberry.
One thing that I like to do with blueberry muffins is use medium-sized blueberries. When you get these muffins from the store or from a cafe they are usually made with smaller blueberries that don’t seem to take up the whole muffin.
Blueberry Muffins
Soft and fluffy muffins with a crumbly crust that are perfect served warm from the oven.
Ingredients
Muffins
Crust Topping
Instructions
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Preheat the oven to 400° Put liners in a muffin tin.
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Mix the flour, sugar, salt and baking powder in a large bowl.
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Add oil, egg and milk to the dry ingredients and mix well.
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Slowly add the blueberries into the mix and spoon into muffin cups.
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Mix topping ingredients together until crumbly in your hands. Sprinkle over the top of the batter.
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Bake 25 minutes or until golden and a toothpick comes out clean.
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