Mother’s Day Blueberry Muffins

Wow! Well this is getting posted much later in the day than I expected. There is so much to learn still about how to get photos from my camera (a Canon) to Word Press. Is anyone good at that?! I’ll have to do some more research tomorrow…but right now I am going to share this somewhat healthy blueberry muffin recipe, yay! If I don’t have a go to recipe for something I usually research one on the internet, look for good ratings, etc, and then I tweak it to make it “healthier” and for me that mostly always means less sugar (but they’re still sweet, promise!) and sometimes coconut oil instead of vegetable oil..and some other changes. For this one I will give credit to…Colleen at Allrecipes.com for her blueberry muffin recipe that I adapted. (Thanks, Colleen!!) The crumble topping was one I’ve had written down in my recipe book. I made these for a little picnic and walk that I had with my mom for Mother’s Day yesterday because blueberry muffins are one of her favorites! Fresh blueberries that just pop all over your muffin/cupcake tin…but it is worth it! 🙂

Muffins are weird, maybe the batter is supposed to be a little tough? The key is to not over mix so I barely fold the ingredients together before putting the blueberries in and then gently folding again. You will see in the pics above that I sprinkle the blueberries with confectionary sugar and flour and toss to coat, this helps prevent them from sinking to bottom of batter. Unfortunately, what you see above is all the pictures I am able to upload at the moment and in order to not let perfect be the enemy of the good, I am going to go ahead and post the recipe even though all the other pictures I took are not here. So here we go..

• 1.5 cups of flour
• 1/2 cup of sugar (I use turbinado/raw cane sugar, it’s non GMO and only partially processed compared to white sugar so why not?!)
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup of coconut oil (melted)
• 1 egg
• 1 tsp vanilla (optional)
• 1/3 cup of milk (or, I used a few tbsp of sour cream mixed with water! Sounds weird but it’s not! Makes a buttermilk flavor!)
• 1 cup fresh blueberries (add a dash of flour and confectionary sugar to bowl of blueberries and stir to coat, see note above for why!)
• For topping:
• 2/3 cup brown sugar
• 1/4 cup flour
• 1/4 tsp cinnamon
• 2 tbsp butter (melted)

1. Preheat oven to 390 degrees F. Line muffin/cupcake tin with paper liners or grease tin.
2. Mix dry ingredients (first four) in your mixer or big bowl.
3. In a glass measure cup, whisk the wet ingredients. (oil, egg, vanilla, and milk or sour cream & water mixture) Add a little more milk if necessary to reach the 1 cup mark.
4. Pour above from step 3 into the flour mixture and lightly stir! Don’t over mix it!! Gently fold in blueberries. (I actually had to use my hands a little almost like I was kneading a dough but obviously not that rough, just gently use hands to mix blueberries in.)
5. Scoop into muffin tins, fill all the way, I got 11 muffins out of this, not 12. (Almost like a baker’s dozen! But not..)
6. Mix the bottom 4 ingredients together to make the topping, can use a fork, should hold together nicely. Sprinkle about 1/2 tablespoon onto each muffin.
7. Bake for 19 minutes or until cooked through (insert knife or toothpick into center and see if it comes out clean). Let cool in tins on rack. Gently remove, can use knife to go around edges.