Ah, the sweet smell of cinnamon is wafting through the kitchen. We were up early this morning and I finally decided that I was going to make a huge batch of muffins with the more than 3 pounds of blueberries we picked the other day at Whitney's Farm in Cheshire, MA. I spent some time finding a good recipe for the muffins online last night and came across one that had the required streusel topping.
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| These are so big! |
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| And these babies are just bursting with blueberries...I'd say they're more blueberry than muffin. |
Ingredients
2 eggs
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
heaping 1/2 tsp cinnamon
1 cup sour cream
2 cups frozen blueberries
Crumb topping
1/2 cup sugar
1/3 cup flour
1/4 cup butter, cubed very small
1 1/2 to 2 tsp cinnamon
Preheat oven to 400°. Grease a 12-cup muffin pan (or fill with paper liners). Beat eggs in a large bowl. Add sugar and beat until mixed completely. Add oil and vanilla. Mix until well incorporated. In another bowl, mix flour, baking soda, salt, and cinnamon. Alternate adding flour mixture and sour cream to egg mixture. Gently fold in blueberries. Fill muffin cups with batter. These make large muffins–If you feel they’re too big, you can make more than 12 muffins. Sprinkle crumb topping generously on top of each muffin and bake for 20 minutes (or until a toothpick comes out clean). Enjoy!
*Recipe is from http://cozycakescottage.com/category/breakfast-cozy-kitchen-recipes/
Estelle sporting her blueberry face!
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