THE Best Blueberry Muffins

THE Best Blueberry Muffins

This is MY mother’s recipe.  She first brought these to me when I had just come home from the hospital with my firstborn, and I’ve been making them for my girls ever since.  Sure, I still by that box in the grocery store with the can of blueberries in it, but every time I make these and see how easy they are and how quickly they come together, I wonder why I bother with that box….these are so much better!  Try them once and I think you’ll agree.
 
THE Best Blueberry Muffins
2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups blueberries (if frozen, do not thaw)
3/4 cup milk
1/2 butter, melted
2 eggs, beaten
1 cup rolled oats, uncooked
 
Preheat oven to 400 degrees F.
In a large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon until well mixed.  In separate bowl, sprinkle blueberries with 2 tablespoons of the flour mixture, tossing to coat.  Set aside.
In a small bowl, combine milk, butter and eggs and mix until blended.  Stir into flour mixture.  Add oatmeal and stir just until mixed.  Spoon into 18-24 muffin cups.  Sprinkle with the following topping:
 
1/2 cup rolled oats, uncooked
1/2 cup flour
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 cup butter, room temperature
 
Combine all topping ingredients until mixture is crumbly.  Sprinkle over each muffin.
Bake 12- 15 minutes, or until golden brown on top.  Cool on wire rack 5 minutes before removing from pan. 
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