It’s Blueberry season and what better way to use them than in Blueberry Muffins! These huge Blueberry Muffins are to die for. Topped with a cinnamon crumb topping they are the perfect grab-and-go breakfast item. Not only are blueberries delicious but, they have a wide range of health benefits such as being a great source of Vitamin K and C, they’re high in fiber and low in calories. If you need somewhere to go pick blueberries, I highly recommend Bob’s Berries in Riverview. Bountiful blueberries are such a highlight of summer that some of us are prone to getting the blueberry blues during the rest of the year. For now, enjoy fresh blueberries in muffin form.

Ingredients

1 1/2 cup Flour

1 cup Milk

1 Egg

3/4 cup White Sugar

1/2 teaspoon salt

1/3 cup Vegetable Oil

1 cup Blueberries

2 teaspoons Baking Powder

1 teaspoon Lemon Zest

Crumb Toppings:

1/2 cup White Sugar

1/3 cup All-Purpose Flour

1/4 cup butter

1 1/2 teaspoons Ground Cinnamon

Directions:

1. Preheat the oven to 400 degrees
2. Grease a muffin pan and fill with muffin liners.
3. In a large bowl sift the flour, salt and baking powder.
4. In a separate bowl combine oil, milk and egg until well incorporated. Pour this into the flour mixture and mix until a batter is formed. Fold in the blueberries and lemon zest. Set this aside.
5. Next, in a small bowl, add the sliced butter, cinnamon, sugar and flour. Mix with a fork until a crumble forms.
6. Add muffin mix into muffin pan and fill to the top. Sprinkle with the crumb topping from step 5.
7. Bake for 20 to 25 minutes.
8. Let cool before serving.

These bakes were easy and extra buttery, soft and moist. These extra-large muffins are bursting with plenty of blueberries, have soft and moist centers, and big muffin tops. These treats are perfect to share with family and friends and a great accompaniment to tea or coffee.