It's a blueberry muffin kind of day... {Recipe}

I haven’t been able to eat much in the last few days thanks to mr. kidney stone, but he has finally left the building and muffins sounded really good today – so muffins it was!  I found a recipe from allrecipes.com and tweaked it just the tiniest bit.  These may be the best blueberry muffins I’ve ever eaten!

You’ll need (for a batch of 2 dozen regular-sized muffins):

Muffins:

• 3 cups flour (I used 2 C unbleached white whole wheat, and 1 C unbleached all-purpose)

• 1.5 C sugar

• 1 tsp salt (a scant 1 tsp)

• 4 tsp baking powder

• 2/3 C vegetable oil (I didn’t have any applesauce, but it should work well as at least a partial replacement for oil)

• 3 eggs

• ~2/3 C milk (I used vanilla soy milk)

• 2 C blueberries (I used frozen organic blueberries – Cascadian brand is great! – if using frozen, run them under warm, not hot, water in a strainer/colander until they are reasonably thawed – then toss them with a couple teaspoons of flour… this will coat them so they are less apt to sink to the bottom of your muffins)

Topping:

• 1/3  C brown sugar

• 1/8 C flour

• 1 Tbsp butter (or margarine), cubed

• 1/4 tsp ground cinnamon

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Preheat oven to 400 degrees F.

Line or spray/grease your muffin tins.

Combine dry ingredients (flour, sugar, salt, baking powder) in large bowl – set aside.

In a 2 C liquid measuring cup, place oil, 3 eggs, and enough milk so that cup is filled to the 2C mark (this will vary depending on egg size).

Pour liquid ingredients into bowl with dry ingredients – stir or mix on low until just mixed (don’t overmix).

Gently stir in blueberries (at this point I divided my batter – I had decided to make one dozen blueberry muffins and one dozen chocolate chip muffins, using 1 C each of blueberries and chocolate chips).

Spoon batter into muffin tins (~2/3 full).

Blend your topping:  Use a fork (or your fingers) to combine topping ingredients together in a small bowl… until they resemble coarse crumbles.

Lightly sprinkle topping on each muffin.

Bake muffins for 18 minutes, or until a toothpick placed in the center comes out clean.

Cool a bit and dig in!  I personally like warm muffins & always reheat mine a few seconds in the microwave. :)  I’d love to hear how they turn out if you try making them!

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