Sugar Crusted Blueberry Muffins

*This recipe was original posted on August 2nd, 2010* Updated on July 31st, 2013 with new photos*

Summer Time oh Summertime. A time of Fresh Berries and Sun! Oh what an awesome recipe for fresh berries. May – September is the perfect time for fresh blueberries!

Saturday I woke up early with the intent of fixing breakfast for hubby. I am not an eggs and bacon kinda girl (that’s all hubby!, when he fixes breakfast that what he makes…. my usual extend of breakfast is a pop tart or cereal. haha)

But when I opened my fridge and saw my extra carton of blueberries I knew what had to be made! Blueberry Muffins!

(Printable Recipe Here)

Sugar Crusted Blueberry Muffins

by Angie Barrett July-31-2013

Ingredients

2 cups blueberries, divided

1 teaspoon sugar

2.5 cups flour

2.5 teaspoons baking powder

1 teaspoon salt

1 1/8 cups sugar

2 eggs

1/4 cup melted butter

1/4 cup oil

1 cup milk

1.5 teaspoon vanilla

Instructions

Pre-heat oven to 350F.

Rinse blueberries and lay out to dry on a paper towel.

In a sauce pan, combine 1 cup of berries and 1 teaspoon of sugar. Heat and cook for about 8 minutes. Stir occasionally. Once the blueberries have burst and a “blueberry syrup” has formed, remove from heat and let cool.

In a large bowl mix flour, baking powder, and salt. Gently stir in the remaining cup of rinsed and dried berries.

In another bowl, mix eggs and sugar till thick. Add butter, oil, milk, and vanilla. Fold into dry ingredients.

Fill muffin cups lined with paper liners 3/4 full.

Spoon about 1 teaspoon of cooked berries on top of each muffin. Swirl in with a knife.

Bake for 20 minutes.

Yields – 2 dozen muffins