A New Summer Favorite

Sunday Morning and it is Blueberry Muffin Time

Blueberries are one of my favorite summer foods along with cantaloupe, watermelon, strawberries and pesto. Yummy summer foods are awesome. Blueberries always remind me of a hot, breezy summer day in July 2 years ago. My mom and I took a girls only road-trip from LA to San Fransisco.

We driving though some of the most beautiful places in California and I was hoping to find lots of fruit stands and farms with pick your own fruit. 

Well 2 or 3 days in we came a cross a pick your own blueberries farm. Luckily we stopped just in time. It was the only pick your own fruit stand on the whole trip. It was awesome and mom and I picked 2 nearly full buckets of blueberries, but we probably ate at least one half bucket each.

They were incredible and so varied. Each row of blueberry bushes was different from the last row. Mom and I very quickly found 2 or 3 rows we liked and stuck to those sweeter, more flavorful berries.

I spent more than half of the time trying to balance my bucket and camera. I would pick a few blueberries, eat a few blueberries and take as many pictures as possible of blueberries, it was a blast. Honestly it was my favorite part of the whole trip!  So when I ran into this recipe at 

 Bouffe e Bambini I was totally intrested, especially since I had tons of blueberries.

I made them right away and I was blown away with how easy and beautiful this recipe was. I was in love at the first bite. The only butter in this recipe is in the crumb topping but these blueberry muffins are super buttery, rich and the moist blueberries burst in your mouth and cut the richness with their fruity sweetness. Yummy!

"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory." Allrecipes.com

World's Best Blueberry Muffins

Adapted from Bouffe e Bambini originally seen on Allrecipes.com

Ready in 40 minutes and makes 12 muffins

Muffins:

1 1/2 cups all-purpose flour

3/4 cup white sugar                                                                                                 

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 1/2 cups fresh blueberries

1/2 teaspoon cinnamon

Crumb Topping: 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon 1/2 lemon, zested

	Preheat the oven to 400˚F Degrees (200˚C) Grease the muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
	Crumb Topping:Mix together the sugar, flour, butter, lemon zest, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
	Bake for 20 to 25 minutes in the preheated oven, or until done. Enjoy these aweome buttery muffins!