Blueberry muffins

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.

Muffins
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 egg
1/2 cup milk
1 teaspoon pure vanilla extract
1/2 cup sour cream
1 and 1/2 cup frozen blueberries

Topping
1/3 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoon cinnamon
3 tbsp butter, room temperature

Muffins
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.

Streusel Topping
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.

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5 Comment

  1. These look Yummy, I’m always looking for muffin recipes I can make ahead to keep handy in the freezer for days that are crazy. Thanks for posting this!

  2. These look SO good! Blueberry muffins are one of our family favourites! I love the topping you’ve added to yours…yum!

  3. These look really yummy, and I’ve never made blueberry muffins with a topping so I can’t wait to try these.

  4. Tia says: Reply

    Damn! Those look SO good!

  5. I’ve never met a blueberry muffin I didn’t like! This recipe looks great, thanks for sharing.

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