I have officially been living in North Carolina for ten days. A lot of you probably have no idea what I’m talking about. Let’s back track for a second. My husband is one of those super pesky door to door salesmen (Don’t judge. He’s actually amazing and the product he’s offering is way cool). Every summer he gets transferred to another state to work his little tush off. Last year we stayed behind and it was horrible. I never ever suggest spending 6 months away from your spouse. My hat is off to all of you military wives/husbands. It’s not easy. This year I decided I was going with him regardless of the location. So we packed up our house, loaded what fit into our trunk, and made the 36 mile trip across the country. Flash back to present day… I needed a little somthin’ to take to the girls in the office and that’s how these blueberry muffins came to be.
- 1-1/2 cups flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries, rinsed and dried
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 tablespoons soft butter
- 1-1/2 teaspoons cinnamon
- Preheat your oven to 400 degrees. Line a 12 cup muffin tin with paper liners and set aside.
- Whisk together the flour, sugar, salt and baking powder. Mix in the oil, egg, buttermilk, and vanilla until combined. Fold in your blueberries. Divide the batter evenly between your prepared liners. I like to use a cookie scoop to keep things even.
- In a small bowl whisk together the brown sugar, flour, butter, and cinnamon. Sprinkle onto the tops of your muffin batter.
- Bake for 20-23 minutes or until a toothpick comes out clean.
Make sure you don’t go too heavy with the topping to avoid sinking. These are the best. If I ever need to welcome a new friend or neighbor these will be the edible gift I send.
It was hard to let them go. I was half tempted to eat them all in one sitting. I think it has something to do with the streusel topping mixed with the sweet slight tang of the berries. They seemed to come together so easily. I actually think I’ll use this recipe as a base for future flavors. The cake was light and moist with the crisp outer crust. I see a peach cobbler muffin in the near future!1