I just used up the last of my fresh blueberries I bought at Willard Farms this past Spring, and had them tucked away in my freezer. Over the winter months they have made many lovely goodies, from muffins, to pancakes, to canned pie filling and more. Kinda’ sad to see the last of them go, but in just a few short months, I’ll be able to get some more fresh to freeze and use all over again in some yummy goodness.
|Cinnamon-Sugar Topped Blueberry Muffins|
1/2 cup milk
1/4 cup oil
1 1/2 cups all-purpose flour
1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen blueberries (I use fresh I froze myself)
Cinnamon-sugar (mix 3 tsp. granulated sugar with 1/2-1 tsp ground cinnamon)
Heat oven to 400 degrees. Grease muffins tins (12 or 8 size). Beat egg; stir in milk and oil. Mix in remaining ingredients, except blueberries and cinnamon-sugar, just until flour is moistened and everything is well incorporated. Batter will be lumpy. Add blueberries and carefully stir until combined. Fill muffins cups 2/3 full and sprinkle tops with cinnamon-sugar. Bake 20-25 minutes or until golden brown. Immediately remove from pan.