It’s blueberry season ya’ll! And that means, it’s time to make fresh blueberry muffins. We recently just got back from Washington visiting my in laws. The weather was great and we had so much fun. We picked tons of blueberries and raspberries. They were so delicious, especially compared to the ones we get down here. My kids had so much fun actually picking fruit off trees. It still boggles my mind that up there people can get their berries for free by picking them by the bucket loads. I spend a lot of money on berries hehe.
After we were done picking our fruit we washed them off and set some aside for homemade muffins and jam. The other half we froze for later. For blueberry muffins in the wintertime of frozen blueberries for smoothies. So many options!
My kids loved helping me me bake these, does anyone’s kids also love eating the batter? Well mine do. It must just run in the family because I love batters as well. But don’t worry though I only give them a tiny bit. I use the best muffin pans found here
The Best Blueberry Streusel Muffins
Ingredients
2 C flour
2 1/2 tsp baking powder
1/2 tsp salt
1 C sugar
2 eggs
3/4 C whole milk
1/3 C canola oil
1 tsp vanilla
1 1/2 C blueberries
1 1/2 tbls flour for coating blueberries
Streusel:
1/4 C sugar
1 tbls flour
1/2 tsp cinnamon
2 tsp oil
Instructions
Mix flour, baking soda, and salt and set aside.
Beat sugar and eggs until well combined then add milk oil and vanilla.
Add wet ingredients into dry ingredients just until wet, don't over mix.
Coat blueberries with flour and fold into batter.
Use liners for your muffin tin and fill 2/3 full.
Sprinkle streusel on top.
Bake at 400 for 16-18 minutes or until toothpick comes out clean.
Enjoy your yummy Blueberry Muffins!
sincerely,
patti jean
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