I’m not sure if there is anything food wise that reminds me of growing up like blueberries. Maybe it’s because I was an extremely picky eater as a child and blueberries were one of the few foods I loved, or maybe it was because we always had freshly picked blueberries on hand. Regardless, one of my many blueberry pleasures is blueberry muffins. So when I was thinking about how I could elevate the standard muffin I thought why not a take a que from my blueberry nut crumble and make blueberry muffins with a nut crumble topping? That crunch combined with warm fresh blueberries and just a hint of cinnamon and vanilla…well lets just say I don’t think I’ll be going back to “standard” blueberry muffins anytime soon. truly, MKR
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 1/2 cup fresh blueberries
- 1 teaspoon Vanilla
- 1/2 teaspoon Cinnamon
- For the crumble
- 3/4 cup chopped nuts (walnuts, almonds and pecans)
- 1 tablespoon brown sugar
- 1 tablespoon melted butter
- 1/4 teaspoon Cinnamon
- Preheat oven to 400 degrees
- Grease muffin cups or line with liners
- In a mixing bowl add flour, sugar, salt, cinnamon, and baking powder
- In a separate bowl mix vegetable oil, egg, milk, and vanilla, mix and add to the flour mixture
- Fold in blueberries and combine
- For the nut crumble topping
- Add chopped nut mixture, brown sugar, cinnamon, melted butter and mix together
- Fill muffin cups 3/4 full and sprinkle with nut crumb topping mixture
- Bake for 20 to 25 minutes in the oven or until done you can insert a toothpick in the center and it comes clean
- Let cool 5 minutes before enjoying
Blueberry muffin’s are my boyfriend’s favorite — recipe officially bookmarked! 🙂
x Lily
http://whilemyboyfriendsaway.blogspot.com/
They really are the best! And if you don’t want the nut crumble just leave it off. xo
A sinfully delicious breakfast for sure!
Absolutely! xo