We’ve got blueberries coming outta our ears over here in Michigan! We aren’t complaining––they’re delicious! This blueberry recipe is one I’ve made over and over again (including Christmas morning and during the height of summer)––it’s a favorite in our house!
Growing up, my best friend’s mom, Helen, always had something delicious baking in her kitchen…and I specifically remember these crumbly top blueberry muffins! We’d climb up the stairs after an almost-all-nighter-sleepover and devour these muffins while we made important life decisions like if we should go to the pool or beach that day…oh to be 12 again!!
Favorite Blueberry Muffins
3 cups flour
2 1/2 cups sugar
1 TBL baking powder
1 stick margarine
1 cup milk
1 tsp. vanilla
1 1/2 cup blueberries
2 TBL butter
1 tsp cinnamon
Preheat oven at 350 degrees. Put flour, sugar, and baking powder in a large bowl. Mix well. Cut in margarine until mixture is in crumbs. Set aside 1 cup of the crumb mixture for topping.
To mixture in large bowl, add eggs, milk, and vanilla. Beat until smooth. Wash berries––shake them in a little bit of flour. Fold berries in. Fill muffin cups 2/3 full.
Topping: Add cinnamon and 2 TBL of melted butter to the 1 cup reserved topping. Spring on top of muffins. Bake for 20-25 minutes at 350.
Can’t get enough of berry season? Here is a past post on a cute berry book we love to read.