Best Blueberry Muffins
Our summer CSA farm shares include some of the best blueberries you’ll ever taste so it makes sense they make some pretty incredible blueberry muffins!
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk, or more as needed
- 1 cup farm-fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, cubed
- 1 ½ teaspoons ground cinnamon
Preheat your oven to 400 degrees. Grease muffin cups or line with muffin liners.
Mix 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add vegetable oil to a 1 cup measuring cup and then add the egg and enough milk to reach the 1 cup mark. Mix this with the flour mixture. Fold in your farm-fresh blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
For the crumble topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix ingredients with a fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done. Stick a toothpick in the muffin. If it comes out clean, muffins are done!
Enjoy with a cup of coffee for the perfect breakfast!