I've made so many variations on blueberry muffins. Rich, light, lemon-infused, crumb-topped. These are a sort of happy medium of many of the recipes. Not too sweet, but with a bit of sugar sprinkled on top, to give that nice, sweet topping without being a proper crumb topping. Yum!
Fresh from the oven! Yum!
Back-to-Basics Blueberry Muffins
Preheat oven to 375 F. Line 12 muffin tins with paper liners.
Mix together:
1/2 cup oil (or 1/4 cup oil + 1/4 cup softened or melted butter)
1/3 cup maple syrup
1/4 cup milk
1/4 cup sour cream OR plain/vanilla yogurt
2 eggs
1 tsp vanilla (extract or bean paste)
1/2 cup sugar
Add and mix in:
1 cup GF oat flour (or extra GF flour mix or sorghum flour or brown rice flour)
2 tsp baking powder
1/2 tsp salt
Add in:
2 cups frozen wild blueberries
Scoop with a very large cookie scoop evenly between muffin tins. Sprinkle the tops of the muffins with:
1 Tbsp sugar
Ready to bake! Don't' forget to sprinkle on the sugar for the pretty, slightly caramelized crunch on top of your muffins.
Bake at 375 F for ~25-30 minutes, until nicely browned. Let rest a minute on cooling rack before removing from the tins. Enjoy warm or cool! Leftovers freeze nicely.
