Being a raised in Northern Indiana, I had the luxury of getting fresh fruit from Michigan. Did you know that Michigan is the #1 producer of blueberries and cherries?
The boys were visiting my parents over the weekend and knowing that blueberries are in season, I had my mom get me 10 lbs of blueberries from her local fresh produce retailer. Guess we will be eating plenty of blueberries this week!
The first thing I fixed with my fresh blueberries were these yummy blueberry muffins! Trust me, they are nothing like a box and so much more delicious!
First mix, all the dry ingredients and set aside.
Then mix pour the vegetable oil into a one cup measuring cup. Add the egg, slightly beat it, trying to not make a mess. Then add enough milk to hit the 1 cup fill line - it's about 1/3 cup of milk. Then pour the wet ingredients in with the dry.
Then, add your blueberries and gently fold into the batter.
Once that is done, then fill your muffin tins full. I line my muffin tins with muffin cups.....these muffins can be a little challenge to remove from the pan without a cup holding them together!
Then make your crump topping and sprinkle over the muffins.
Pop into the oven and bake for about 20 minutes.
This recipe is linked up to Two Maids a Baking at Two Maids a Milking.