What's better to fuel you up for an action packed 3-day weekend than a buttery, cinnamon-y, blueberry muffin? Not much, I say. My grocery store (and many farmer's markets this time of year) are bursting with big fat juicy blueberries... and I can think of nothing better to do with them than throw 'em into a batter and bake 'em up. This recipe is so easy, I promise you will have 90% of all these ingredients in your pantry already. The common misconception with muffins is that they're hard to make, and require a boxed mix. Nope, and hell no. These are easier, and more delicious, than any box mix that;s been sitting on the grocery shelf for too long. Replace the batter with strawberries, apples, or hell even mangoes to create your own twist on an amaze-balls muffin (yupp, I said it). The cinnamon-ginger topping really finishes this off perfectly, and will make you excited to wake up in the morning and try one :) Happy Almost Weekend, everyone!
1 3/4 cup all purpose flour
2 tsp baking powder
1 tsp salt
1/3 cup vegetable oil
3/4 cup milk
1 cup sugar
1 cup blueberries (fresh, NOT frozen)
1 tsp vanilla extract
1/4 cup unsalted butter, room temperature, cubed
2 tsp cinnamon
1 tsp ground ginger
1/4 cup white sugar
1/4 cup brown sugar (light or dark, all on preference)
1/3 cup all purpose flour
In a bowl, sift the flour, baking powder & salt. Set aside. In another small bowl, add the egg, milk, vegetable oil, and whisk thoroughly. Incorporate into the dry mix and combine. Fold in the blueberries at the end so you don't smoosh them. Spoon into lined muffin/cupcake tray. Now, make the topping....
In a small bowl, combine the cubed sugar, cinnamon, ginger, sugar, and flour. Mix it with your hands to make it easiest (especially if the butter isn't fully at room temp yet). Crumble as much as you want on top of each muffin before baking (it bakes up and out, so top it on!)... bake at 400 for 22-25 minutes. Go to bed, wake up, pour a cup of coffee, and eat these puppies up!!! Great to make for weekend visitors!!