Every once and a while I get in a mood for blueberry muffins. More so in the winter cause we eat so much less fresh fruit. I always turn to these muffins. Always. They're super easy, only a few ingredients which makes them quick. And guess what? There's even a extra yummy crumb topping! Happy dance!! That takes these muffins to the next level!
Muffins are my thing. I love to make muffins, I love to try new muffins.....but I hate washing muffin tins. So I try to use those paper linings whenever I can. Anyway, this recipe has been around like, forever. You know, like that recipe you've had around since you were a little kid? Oh yeah. Love it.
My favorite part is when it comes to adding the blueberries. You can add the recipe amount, or if you're in a crazy blueberry mood you can add several cups! I've done that many times and love it!!
I think winter is the best time to make muffins like blueberry muffins. It's a great way to use those frozen bags of blueberries from last summer. And they are amazing warm!
Best Blueberry Muffins
1-1/2 cups whole wheat flour
3/4 cup organic sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup coconut oil
1 egg
1/3 cup milk
1 cup blueberries, fresh or frozen
Combine the dry ingredients and mix well. Add the wet ingredients and mix until smooth. Add the blueberries and stir just until they're all mixed in. Spoon into greased or paper filled muffin cups and sprinkle with crumb topping.
To make the crumb topping:
1/2 cup organic sugar
1/3 cup whole wheat flour
1/4 cup butter, cubed
1-1/2 tsp. cinnamon
Mix together the flour and sugar and chop in the butter. Add the cinnamon and chop. Sprinkle over the muffins. Bake at 400 degrees for 20 minutes.
Best Blueberry Muffins
1-1/2 cups whole wheat flour
3/4 cup organic sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup coconut oil
1 egg
1/3 cup milk
1 cup blueberries, fresh or frozen
Combine the dry ingredients and mix well. Add the wet ingredients and mix until smooth. Add the blueberries and stir just until they're all mixed in. Spoon into greased or paper filled muffin cups and sprinkle with crumb topping.
To make the crumb topping:
1/2 cup organic sugar
1/3 cup whole wheat flour
1/4 cup butter, cubed
1-1/2 tsp. cinnamon
Mix together the flour and sugar and chop in the butter. Add the cinnamon and chop. Sprinkle over the muffins. Bake at 400 degrees for 20 minutes.