Blueberries Galore

Blueberries were on sale the past weeks, so I got on a blueberry kick! And a Pinterest kick apparently- this recipe is supposedly the "Best Ever Blueberry Muffin" recipe from Pinterest. I grew up loving Sunday mornings when we had Martha White Blueberry muffins. From a package and they were delicious. Not too sweet as many premade muffins are, but so delicious.

These taste so much like them! They take a little work, a Saturday morning breakfast :) But so worth the effort!

Best Ever Blueberry Muffins

- 2 C fresh blueberries
- 1 1/8 C + 1 tsp sugar
- 1 Tbs water
- 2 1/2 C flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 4 Tbs (1/2 stick) unsalted butter, melted and cooled slightly
- 1/2 C vegetable oil
- 1 C buttermilk
- 2 tsp vanilla

Streusel Topping- 3 Tbs white sugar, 3 Tbs brown sugar, 1/3 C flour, 5 Tbs melted butter

1. Preheat oven to 425*. Spray muffin tins or line with muffin cups.

2. Bring 1 C blueberries, water and 1 tsp sugar to simmer in a small saucepan over medium heat. Cook, mashing the berries with a fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half. Approx 6 minutes. Cool to room temperaturnd

3. Whisk flour, baking powder, and salt together in a large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined.

4. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla.

5. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix)

6. Divide batter equally among prepared muffin cups. Spoon a teaspoon of cooked berry mixture into center of each muffin. Gently swirl filling into batter. Sprinkle streusel topping evenly over muffins

7. Bake until muffin tops are golden and just firm, 17-19 minutes. Cool in muffin tin for 5 minutes, then transfer to cooling rack.