Blueberry muffins, a little reminder of summer in March with snow still on the ground. Of course that would mean using frozen wild blueberries from the freezer, but that is better than no blueberries at all! Will this snow ever end? In our neck of the woods the sun is starting to feel a little warmer and the pavement is just starting to appear on the sidewalks, maybe spring will arrive some day.
Baking a batch of muffins is a great way to start off the week as there might be a few left over for a lunches. That is if they don’t all disappear as hungry folks look for an afternoon snack.
Blueberry Muffins
Prep time
Cook time
Total time
Author: Tammy
Recipe type: Muffins
Serves: 18
Ingredients
- Muffins
- ¼ cup butter, melted and cooled
- ½ cup canola oil
- 1 cup sugar
- 3 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup frozen or fresh blueberries
- 1 cup milk
- 1 cup plain yogurt
- 2 large eggs
- Crumble
- ¼ cup melted butter
- ½ cup brown sugar
- 2 tbsp flour
- 1 tsp cinnamon
Instructions
- Preheat over to 350 degrees F
- In a large bowl or 4 c liquid measuring cup mix together the wet ingredients.
- In a separate large bowl whisk together the dry ingredients. Add the berries and gently mix to coat the berries.
- Add the wet ingredients to the dry ingredients and mix gently to ensure the flour mixture is incorporated but be careful or it will turn blue.
- Scoop into paper lined muffin tins.
- Crumble topping: mix together ingredients with a fork in a small bowl.
- Put a teaspoon of crumble topping on each muffin.
- Bake 25-30 minutes or until a toothpick inserted into the centre comes out clean.
- Remove from oven and allow to cool in the pans 5 minutes, then remove and place on wire rack to cool completely.
These muffins have a little crumble on top for an extra little bit of sweetness, which of course is a nice extra . You can feel free to make the muffins without the crumble, they are just as scrumptious.
Hope you enjoy this breakfast treat!
