Our mom has always enjoyed making muffins, particularly blueberry ones. Too often, though, blueberry muffins are dry in some spots and then overly moist and soggy wherever blueberries are. Thankfully, these are perfect. The base is made with canola oil, sour cream, and buttermilk, which all prevent it from being dry. The streusel on top adds the perfect buttery crunch (there’s turbinado sugar in it!). We used small frozen wild blueberries, which I prefer in muffins because they don’t detract from the overall texture. We added lemon zest and vanilla to ours. These were a big hit, especially with our youngest brother, who, picky as he is, ate three of these!

We’ve been enjoying having a couple weeks off for job-shadowing for our senior capstone project. It’s hard to believe we’ll be graduating in only a few weeks and then heading off to college in the fall! For any wondering readers who may want to know, Leah and I are going to the same college. Luckily, we have chosen different majors, won’t be rooming together, and aren’t attending a small school. We didn’t originally plan on going to the same place, but that’s how it worked out!

Blueberry Muffins

Recipe from Cooking Classy

Makes 12 muffins

Ingredients

For the streusel topping:

1/3 cup all-purpose flour

1 1/2 tablespoons granulated sugar

2 1/2 tablespoons chilled butter, diced into small cubes

1 1/2 tablespoons turbinado/raw sugar

For the muffin base:

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

7 tablespoons canola oil (1/4 cup plus 3 tablespoons or 1/2 cup minus 1 tablespoon)

1/4 cup buttermilk

1/4 cup sour cream

2 large egg eggs

Zest of 1/2 lemon

1/2 teaspoon vanilla

1 1/2 cups blueberries (fresh or frozen- keep in mind that frozen berries will dye the batter purple!)

Directions

Heat oven to 400 degrees. Add 1/3 cup flour, 1 1/2 tablespoons granulated sugar, and diced butter to a food processor bowl. Pulse for a few seconds until the mixture forms small crumbles and is somewhat fluffy. Pour into a small bowl and whisk in raw sugar.

In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together canola oil, sugar, buttermilk, sour cream, eggs, lemon zest, and vanilla.

Gently fold in flour mixture until just combined (batter may be slightly lumpy). Gently fold in blueberries. Divide between 12 paper-lined or greased muffin cups in a muffin tin. Bake for 17-20 minutes, or until a tester inserted in the center of a muffin comes out clean. Serve as desired. Enjoy!