1 1/2 cups flour
3/4 cup granulated sugar
2 teaspoon baking powder
1/3 cup vegetable oil
1/2 cup buttermilk (or 1/3 cup regular milk)
1 teaspoon vanilla
1 cup frozen blueberries
1 tsp. lemon zest (optional)
1/3 cup white or brown sugar
1/4 cup flour
2 tablespoons butter, cut into small cubes
1 teaspoon cinnamon
In a small bowl combine all crumble ingredients and with a dough knife or by hand crumble everything until it resembles sand. Set aside. In a large bowl stir all ingredients, excluding blueberries by hand until just mixed through. Carefully fold in blueberries and scoop into muffin pan, filling 2/3 way full. Top with crumble and bake for 20 minutes on 400. Allow to cool slightly and enjoy!
I used fresh blueberries but rinsed them, let them completely dry and then place on a cookie sheet to place in the freezer. The blueberries will distribute evenly by doing this rather than sinking to the bottom.
I am of the opinion that anything cake like using buttermilk has to be good but aside from that the lemon zest gives these muffins a freshness that is divine.
The recipe easily makes a dozen and they keep for several days. I am not a big breakfast eater but one of these little morsels hits the spot and they are delicious.
Designs by Gollum. Enjoy your weekend.