Sure, you could have cereal, oatmeal or toast for breakfast… but what’s better than a sweet blueberry muffin?
Even though blueberries are more of a summer fruit, the prevalence of frozen and even dried ones means you can have this treat all year round. If you’re using frozen, don’t defrost them before baking. And if you’re using dried. rehydrate them first, by letting them steep in boiling water for about 10 minutes, then drain.
Sure, if you were looking for a slightly healthier way to start your day you could leave off the crumb topping… I won’t tell anyone.
Recipe: Makes about 18 muffins
Cake:
1 1/2 cup flour plus extra for dusting blueberries
2 tablespoons baking powder
3/4 teaspoon salt
9 tablespoons vegetable oil
1/2 cup light brown sugar
1/4 cup plus 2 tablespoons white sugar
3 eggs
3/4 cup milk
1/3 cup blueberries
Topping:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup (1 stick or 4 ounces) butter
1 3/4 cups flour
Make the topping first – melt the butter and whisk in the sugars and salt. Then add the flour, ginger and cinnamon and stir with a spoon or spatual to combine. It should be cohesive. Set aside.
Mix together the flour, baking powder, salt and sugars in a large bowl. Make a well in the center and add the eggs, milk and oil, then mix or whisk together until just combined.
Toss the blueberries in a little extra flour until just coated and stir into the cake mix. Divide the batter up among 18 greased or paper-lined muffin cups. Break the topping into small pieces with your hands and sprinkle on top of the cakes.
Bake on 350 F for 18 to 25 minutes or until test done.
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