My Favorite Blueberry Muffins!

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"Friendships can be built by our intentionally purposing to serve others through our words, our meals, our conversation, our leadership."  ~Sally Clarkson #thelifegivingtable


One of my favorite ways to build friendships is sharing a simple breakfast! These pretty muffins are a perfect addition to an elaborate brunch or a simple egg dish.

We're big fans of blueberry muffins in our family, and this recipe is especially wonderful to make ahead and pop into the fridge to be baked in the morning--the ultimate in yummy and at least somewhat healthy fast food!

Sally's Blueberry Muffins

1 1/2 cups freshly ground whole wheat flour (Or flour of your choice)

3/4 cup brown sugar

1/2 teaspoon sea salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk or 1/3 cup vanilla yogurt

1 cup fresh blueberries (you could also use frozen) 

1/2 cup white sugar (I use organic turbinado)

1/3 cup unbleached flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon (very important!)


Preheat oven to 400 degrees F (200 degrees C). Grease 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. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup unbleached flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven--or cover batter in pans and pop into the fridge to bake in the morning! Double the recipe to make about one dozen muffins.