I’ve been making these blueberry muffins for a few years, having grown up on them as a Nova Scotian, where low bush (wild) blueberries are plentiful. For this recipe I use frozen blueberries, incorporating them gently so as not to tint the whole dough blue.
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/2 cup canola oil
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup sour cream
1 and 1/2 cup frozen blueberries
1/3 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoon cinnamon
3 tbsp butter, room temperature
Stir together flour, sugar, salt and baking powder. In a separate bowl mix oil, egg, milk, vanilla and sour cream. Stir into flour mixture, being careful not to overmix. Fold in blueberries, and spoon evenly into 12 paper lined muffin cups.
Mix together flour, sugar, cinnamon, then using your hands, mix in butter until crumbly. Sprinkle on top of muffins. Bake at 400ºF for 20 minutes or until puffed and golden. Allow to cool 5 minutes before removing to wire racks to cool completely.