Delicious Blueberry Muffins with Frozen Berries From Our Farm

Delicious Blueberry Muffins

This year our blueberry bushes produced way more berries than they have in the past so I was able to freeze a lot of them. Not only are blueberries easy to freeze ( I put them on cookie sheets, freeze them, then bag) they are just as tasty frozen as they are fresh! In fact, our grandchildren eat them straight out of the bag and our dogs think they are the best dog treats!

This is Bo waiting for his frozen blueberries.

Anyway, I hadn’t made muffins in awhile and decided to make some. This is a different recipe than the ones I’ve used previously. They were a hit with the family so I thought I’d share them with you. FYI-I just ate one for breakfast and they are good! I heat mine in the microwave for just a few seconds and then if I’m really feeling decadent I slather in butter. Yum!

Things you will need….

1 3/4 cup all-purpose flour

1.3 cup sugar

2 teaspoons baking powder

1/4 tsp. salt

1 egg beaten

3/4 cup milk

1/4 cup cooking oil

1 cup blueberries, fresh or frozen

1/3 cup all-purpose flour

1/2 cup sugar

1/4 cup butter

 

What to do with the ingredients

Preheat over to 400 degrees and line or grease muffin tins. (I doubled recipe because I feed an army and it just used two tins).

Combine flour, sugar, baking powder and salt, stirring with a whisk.

Mix the egg, milk and oil together.

Form a hole in the middle of the flour mixture and add egg mixture. Stir only until combined. The mixture will have lumps.

Gently fold blueberries into the batter.

Divide batter evenly into 12 muffins (or 24 if you double).

Create topping by combining sugar and flour then cutting butter into flour mixture until you have coarse crumbs. Sprinkle over top of muffins. Don’t skip this step because it makes a crunchy topping that tastes amazing.

Bake for about 20 minutes.