Yay! Last Saturday before Christmas! Let the festivities begin!! Around this time of year my family used to make blueberry muffins. I lie. It was year round. But! We never made them from scratch!
This is the first time I’ve ever made blueberry muffins from scratch. Gotta say, fresh blueberries in the muffins are delicious! There’s several crumble options for the top, but I chose the one with melted butter and brown sugar. My husband is the crumble expert (not really) and he approved, so that’s great news!
For the first time I drank a blueberry tea I liked. Adagio Tea makes a good White Blueberry tea. I am enjoying it in my Royal Grafton tea set. Aaaand you will see my cat enjoying the muffins in the photo below 🙄
Blueberry Muffins:
1 1/2 cups all purpose flour
3/4 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Crumb Topping
1 cup all purpose flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, melted
1.) Preheat oven to 400 degrees and add muffin liners (or grease) to the muffin pans.
2.) Mix together the ingredients for the muffin mixture, but hold the blueberries.
3.) Once the muffin mixture is smooth, fold in the blueberries.
4.) With a spoon, mix together all the crumb topping ingredients.
5.) Pour the muffin mixture into the muffin liners in the pan about 3/4 high (should make about 12 muffins). Separate crumble with your fingers as you’re sprinkling it over the muffin mixture. You should be able to cover the entire top of the muffin mixture.
6.) Bake about 20-25 minutes or until the crumble becomes a golden brown.
Rory, Tea & Me 