Jolie’s Blueberry Muffins

One of the happy moments on a weekend is waking to fresh baked blueberry muffins, especially when they are baked by my daughter, Jolie. The ingredient list was hard to get from her as she told me she “bakes from the heart.” Sounds like how her great-grandmother Nanny Leah used to bake; a little of this, a little of that, but somehow the most delicious things you ever tasted came out of her oven. I think there is a magical ingredient some people put into their cooking and baking. I do believe it’s love.

Ingredients

  • 1 3/4 cups all purpose flour (scant)
  • 3/4 cup of sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup canola oil
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • 4 TBS melted butter
  • 1 tsp vanilla extract
  • 1 1/4 cups fresh or frozen blueberries

Topping

  • 2 TBS flour
  • 2 TBS sugar
  • 1 tsp cinnamon
  • 3 TBS of butter, cold and diced

Pre-heat oven to 400 degrees (F). Line a muffin tin with cupcake liners. Prepare topping by combining flour, sugar, cinnamon and cold butter. Set aside.

In a large bowl mix together dry ingredients. Stir in oil, milk, egg, vanilla and melted butter. Gently mix in blueberries. Pour batter into liners in muffin tin. Fill to almost the top of liner. Use a spoon to sprinkle the topping on batter in each muffin tin. Bake for 25-30 minutes until they are golden brown. Let cool slightly. Enjoy warm or at room temperature. Makes 8 large muffins.

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