Summer sweet berries rolled into a luscious batter and then baked until the little jewel-toned buds burst.
Am I convincing you? Would it help if I told you there is a crunchy cinnamon-sugar topping to complete the deal?
Thought so. What are you waiting for. I'm convinced that there is NO better accompaniment to your morning coffee.
Makes 12 muffins
1 ½ cups flour
¾ cup sugar
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh or frozen blueberries (or mixed berries...just make sure the larger strawberries and blackberries get a good chop first)
¼ cup sugar
3 tbsp flour
2 tbsp butter
¾ tsp cinnamon
Preheat oven to 400⁰. Grease muffin tins or line with muffin liners. Combine the flour, sugar, salt and baking powder in a mixing bowl. Place vegetable oil in a one cup measuring cup and add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in the berries. Fill muffin cups to top.
Mix all the crumb ingredients together with a fork and sprinkle over the muffin batter. Bake for 20-25 minutes.
They will coming out looking golden and delicious. The top is crunchy and the inside moist. Love it!
Click here for printable version of Wildberry Muffins
Before I really learned to bake, I made these muffins and they almost made my headspin. Me? The NON-BAKER made these? But they are incredible! To this day they are still my family's favorite muffin. Even with a lack of baking skills you could make these.