Happy Saturday! It's been a busy weekend for me and it's only just the beginning. Please forgive me if it takes a little longer to reply to comments and questions over the next few days. I have my mom and sister in town and I am also preparing a shit ton of food for a little gathering. More on that later. Anyway, most of you know Dawn's blog, right? It's awesome and I can't wait for her to move back to Cali and open a bakery. (*wink*) Well I picked up a whole bunch of blueberries at the farmers market, snacked on some and then realized I have ever made a recipe with blueberries on this site before. I got many, many, many suggestions on what to make with blueberries on Twitter. So many that I was a little overwhelmed, but I settled on muffins. Of course since these are Dawn's muffins, they are kicked up with a crumb topping. The only changes I made were to add a little lemon zest and vanilla extract to the batter. These are phenomenal!! They are packed full of blueberries in every bite and the zest adds a little pop. They also smell totally amazing while baking with all that cinnamon and sugar on top. I manage to restrain myself and just have one before the vultures at work gobbled them down in seconds flat. These muffins may have to go on regular rotation while the blueberries are still good.
Blueberry Muffins with Cinnamon Streusel
(Slightly adapted from Vanilla Sugar)
Makes 7 muffins
1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable oil
1/3 cup milk
1/2 teaspoon vanilla extract
Zest of 1 small lemon
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, melted
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
In a large bowl whisk together the flour, sugar, salt and baking powder.
In a separate bowl mix vegetable oil, the egg and milk, vanilla extract, and lemon zest. Combine well. Incorporate the wet ingredients into the dry ingredients. Do not over mix, the batter will be thick and slightly lumpy. Fold in blueberries. Fill muffin cups to the top.
To make the crumb topping by mixing the sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes or until done.