blueberry muffins

i love summer.  i love wearing sun dresses and slippers (but i guess everyone else calls them flip flops).  i love being able to go to the pool and the beach.  i especially love that berries are in season.  this past weekend we picked up a whole bunch of berries and they were so affordable.  we got blueberries, raspberries, and strawberries.  i can’t wait to make lots and lots of recipes with all of our berries.  first on the list was blueberry muffins.  my boyfriend requested them a while ago but blueberries were always too expensive.  i was very excited that i was finally able to make them…

boy, are these muffins just delicious.  much much better than muffins made from the box with dried, shriveled blueberries.  these were bursting with fresh, juicy blueberries and the streusel topping takes them to a whole other level.  please make these.  you will be in blueberry heaven.  trust me.


Blueberry Muffins

from Annie’s Eats


  • 1 ½ c. flour
  • ¾ c. sugar
  • ½ t. salt
  • 2 t. baking powder
  • 1/3 c. vegetable oil
  • 1 egg
  • ~1/3 c. milk
  • 1 cup blueberries

Streusel Topping

  • ¼ c. sugar
  • 2 T. and 2 t. flour
  • 2 T. butter, cubed
  • ¾ t. cinnamon


  1. Preheat the oven to 400°.
  2. Grease or line 8 muffin wells with muffin liners.
  3. Combine flour, sugar, salt and baking powder.
  4. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
  5. Mix this with flour mixture.
  6. Fold in blueberries.
  7. Pour into lined muffin cups; fill to the top.
  8. To make streusel topping, combine listed ingredients and mix well with a fork until crumbly.
  9. Sprinkle over tops of muffins.
  10. Bake at 400° for 20-25 minutes.

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  1. I just bought blackberries. I’m thinking they might be excellent for your recipe too. I’ll have to try it.

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