As a child, I’ve always envied the vision of young girls dressed in pretty white laced frocks with a basket in hand, gleaming in the sun and gentle breeze, merrily picking berries off vast fields of blues. Fact of the matter is, I’m still envious of our friends on the other side of the globe who have fresh blueberries (and strawberries, blackberries, and raspberries, oh my) at their perusal.
Which is the very reason I believe I’m not the only one here who rejoices each time it’s the blueberry season, when the local supermarkets slash prices off punnets of imported blueberries. While I don’t buy them in bulk and freeze them for gradual use over the months, I do grab more this season, and simply satisfy any blueberry craving I have, guilt-free.
Top of the list of cravings were moist blueberry muffins filled with fresh juicy blueberries, and studded with a sweet golden crumb topping. And with a name like To Die For Blueberry Muffins, how could I possibly resist. That, and the fact that more than 3,000 reviewers couldn’t be far off.
If you’re looking to get reacquainted with blueberries, I recommend you start off with this. They were wiped out within an hour, and I was fortunate enough to sneak one for breakfast the next day. The deal-clincher for me was that unlike most muffins, it remained moist the next day, and left me craving for more. So yes, I assure you that there will be more blueberry posts to come!
Blueberry Crumb Muffins
(makes 6 large muffins; adapted from here)
1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
For crumb topping:
1/4 cup brown sugar
2 tbsp + 2 tsp flour
2 tbsp cold butter, cubed
1 tsp ground cinnamon
- Preheat oven to 200C.
- Combine flour, sugar, salt and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
- Fold in blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together brown sugar, flour, butter, and 1 1/2 teaspoons cinnamon. Sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.