Blueberry Muffins

I've relocated to Houston in these last few months and I've finally started exploring the area. One of my favorite websites this time of year is pickyourown.org. It's an amazing resource to find farms that let you pick you veggies and fruit fresh off the farm! They even have great tips on picking, storage and how to preserve your finds. This venture we headed to Chmielewski’s Blueberry Farm. They follow organic methods and had acres of different blueberries. Blueberry picking takes some time, as you should only pick blueberries that are very ripe. They can be identified by being the darkest berries on the branch, almost falling off the branch when touched (you should never have to pull) and by having a white-ish haze to the coat, and no red remaining.
 
 When all was said and done, my husband and I spent over an hour picking and came up with 3.5 lbs. of fresh blueberries...

 

As you can see- we weren't expert pickers. Lots of red in there. I ended up freezing the  unripened blueberries as a nice summer snack for my puppy.

I went on the hunt for a great recipe- and then I altered it a bit. 

 

 

AMAZING Fresh Blueberry Muffins!

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon popcorn salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup organic milk (I almost always use skim)
• 2 cups fresh blueberries
• Topping:
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 3/4 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Mix in vegetable oil, egg and milk. (If it seems really thick, add a little more milk) Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle/cover top with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done. I take a bamboo skewer, push in, and as soon as it come out clean, I immediately remove from oven & pan. (If you leave them in the pan, they keep cooking!)

Recipe makes 12 muffins.

Yummy!!!!