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 buy 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 cup 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.  Add blueberries and mix until just folded in.  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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