Blueberry Muffins

I have kinda high standards when it comes to blueberry muffins. These muffins are my brother Nick’s recipe, and they have passed my routine testing techniques.

Caution: These muffins may be harmful to your lifestyle, your waistline, and your recommended daily value of carbohydrates.

But they are SOOO worth it.

I should add, these muffins have a long history in my family. My Dad sorta “sealed the deal” with my mom when he made these for her. She was all like, “He’s got blue eyes AND he can cook! Who cares if he’s got three kids, I could get used to these muffins!”. Okay so that’s maybe not exactly how it went down, but I’m here to tell you the muffins were at least 99.98557864% of it.

These muffins have also been deployed as a job-finding technique. A few months ago Justin took some with him and went back to his previous place of employment, asking for his job back- for the second time……it ended in success!

Or you could just make them because they are delicious. And they have a crunchy sugary topping. Or because its blueberry season and you’ve filled your bucket full of blueberries.

Blueberry Muffins

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp. baking powder (4 tsp. of my homemade version)
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 cup blueberries (fresh is best, but frozen works too)

for the crumb topping:
1/3 c. sugar
1/3 c. flour
1/4 c. butter, room temp
1 tsp. cinnamon

In a large mixing bowl, combine flour, sugar, salt and baking powder. Measure vegetable oil in a liquid measuring cup. Add the egg, mix just enough to break up the egg- then add enough milk to equal 1 cup (about 1/3). (I have also used plain yogurt or buttermilk in place of the milk and its was divine also.)

Mix wet and dry ingredients. Add the blueberries. This will be a very thick batter, like a brownie batter.

Next fill the muffin cups- they will be fairly full which is good because they rise over the edges and make you look like a superstar muffin maker.

Next make the crumb topping. Mix together in a small bowl until it comes together. Top each muffin generously with the crumb topping.

Bake at 400 for 20-25 minutes.

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