The Best Blueberry Muffin Recipe Ever

Blueberries are finally in season!  That means I get to dust off this amazing recipe and share it with you.

It's actually a nostalgic recipe for me... back when I was playing tons of shows, I'd make batches of these and take them on the road with me, to snack on during long car rides.  They were always satisfying, (sort of) healthy, and delicious.

And FYI, when I give something the title of "Best Ever," I don't play.  They're almost in a category all their own, because it's really like part muffin, part coffee cake.

Hope you like!!



Batter
3/4 cups wheat flour
3/4 cup white flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup almond milk
1 cup fresh blueberries


Topping
1 cup brown sugar
2/3 cup all-purpose flour
1/2 cup butter, cubed
3 teaspoons ground cinnamon


Directions
+ Preheat oven to 400 degrees F
+ Grease muffin cups or line with muffin liners.
+ Combine 1 1/2 cups flour, 3/4 cup 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 3/4 of the way, and sprinkle liberally with crumb topping mixture.


To Make Crumb Topping
+ Mix together 1 cup sugar, 2/3 cup flour, 1/2 cup butter, and 3 teaspoons cinnamon.
+ Mix with fork, and sprinkle over muffins before baking.
+ Bake for 20 to 25 minutes in the preheated oven, or until done.








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