Our blueberries aren’t quite ripe yet here in Maine, though I did steal one that was pretty close this morning, but I just learned that today is National Blueberry Muffin Day! Of course, blueberry muffins deserve a day!
With this important holiday in mind, I thought you might want try this delicious bed-and-breakfast-style blueberry muffin recipe.
As an aside, I’ve never been to a bed and breakfast, so I don’t know what kind of muffins you would get at one, but in my imagination of an awesome bed and breakfast, these muffins would surely be served. They’re a hit with my whole family—and our neighbors. Plus, they’re super quick and easy to make.
Blueberry Muffins with Crumb Topping
*Please note that this recipe was adapted and “remixed” from several recipes years ago, so I have no recipe to credit here.
Ingredients for Muffins
1 ½ cup of flour
¾ cup of sugar
½ tsp. salt
2 tsp. baking powder
¼ cup canola oil
½ teaspoon vanilla
almost ¾ cup of milk
1 ½ cup of blueberries
Ingredients for Topping
½ cup light brown sugar
⅓ cup flour
1 ½ teaspoon cinnamon
¼ cup soft or melted butter
In a large bowl, mix all of your dry ingredients for the muffins together. Add the wet ingredients and be careful on the milk. It really does need to be a little less than ¾ cup of milk. Too much milk seems to really negatively impact the muffins. After you mix the wet and dry ingredients, fold in your blueberries.
Use fresh blueberries if possible, but frozen will also work well.
For the topping, mix the sugar, flour, and cinnamon. After you have mixed those well, add ¼ cup of the soft or melted butter. The topping should be crumbling just a bit, so if it’s too moist, you can add a dab more of brown sugar or flour. Bake at 375 for 18 to 20 minutes. Then, enjoy the yummy!