Don’t you love springtime when fruits and vegetables begin to come to our markets fresh from the vine instead of from the hothouse? Right now, fresh pineapple has been nearly an obsession for me since they are as sweet as they are tart…… and also blueberries. I could eat my weight in blueberries and that would be a considerable amount! Last week, Top Girl brought home some strawberries, pineapple and blueberries left over from a fruit plate she took to work for participants in a Six Sigma thing she is working her way through. Combining fresh blueberries with a few ingredients from the pantry makes my daughter very happy. I measured out about a cup of leftover blueberries so I went to the kitchen and put the following together:
1 ½ Cups AP Flour
¾ Cup Sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 Cup vegetable oil
1/3 Cup Milk
1 Cup fresh blueberries, washed and dried
Crumb Topping Ingredients:
½ Cup sugar
1/3 Cup AP Flour
¼ Cup butter, cubed and very cold
1 ½ teaspoons ground cinnamon
Get out your muffin tin and put some muffin papers in as well as lightly spraying around each tin with non-stick spray.
Preheat the oven to 400F.
Put all the dry ingredients for muffins, into a bowl and lightly whisk then add the wet until just combined.
Fold in blueberries.
Fill muffin tins (12 cups).
Using a fork, mix together – with a bit of a mashing motion – all the crumb top ingredients and sprinkle on top of muffin batter.
Bake for about 25 minutes or until a toothpick comes out clean.
Allow to cool, pop out of the tins and enjoy!
I hope you are having a happy spring! It’s pretty here but my allergies have given me a terrible cold that I am getting over……….hope you don’t get a cold too! See you on Monday with a great cookie recipe.