School for us starts in another week so we are doing some baking before it starts and warming up those math skills in disguise. Why blueberry muffins? I always try to get fresh berries from the farmers market but a lot of times they get forgotten and not eaten. By putting them in muffins it helps them get consumed and not wasted.
Let's Get Started ....
This recipe yields 12 muffins. You can double the recipe and make some to freeze for later.
Next you are going to make a mix for the struesel topping. This step can be skipped if you just want your muffins plain.
Strusel Crumb Topping Recipe
1/2 cup white sugar
1/3 cup flour
1/4 cup softened butter
1/2 teaspoon cinnamon
1 1/2 cup of flour
3/4 cup of white sugar
1/2 teaspoon of salt
2 teaspoons baking powder
1/3 cup canola oil
1/3 cup of milk
1 cup fresh blueberries
Bake for 25 minutes at 400° F or 200° C.
*When combining ingredient mix dry and wet ingredients separate and then combine the wet ones with the dry ones.
*mix the ingredients on medium to low and hand mix berries in the batter.
Tip: If you add the struesel topping a little bit goes a long way. I like to only put a small spoonful on each muffin.