Blueberry Muffins

My husband loves and I mean loves blueberry muffins. He has to go to work real early each day so I have to have things on hand that he can just grab and go. I went on the search for a good blueberry muffin recipe. Boy was this recipe tasty. It for now will be my go to blueberry muffin recipe. I found this over at Mel's Kitchen Cafe and adapted it a little to our liking. If you love blueberry muffins you will love this muffin recipe believe me!!!

Blueberry Muffins adapted from Mel's kitchen cafe

12 oz bag frozen blueberries or 2 cups fresh blueberries(I used frozen because they were cheaper at the time)

1 1/8 cup sugar

2 1/2 cups flour

2 1/2 teaspoons baking powder

1 tsp salt

2 large eggs

4 T. melted butter

1/4 cup canola oil

1 cup buttermilk

1 1/2 tsp vanilla

Whisk the flour, baking powder, and salt together in a bowl. Toss in the blueberries with the flour mixture. in another bowl whisk the sugar and eggs together until thick, about 45 seconds. Slowly whisk in melted butter and oil until combined. Whisk in the buttermilk and vanilla until combined. With a rubber spatula fold in the egg mixture into the flour mixture just until all ingredients are moistened. Do not over mix-the batter will be lumpy with just a few dry spots. this is the key to moist and tender muffins. Fill greased muffin cups 3/4 of the way full with batter. Then sprinkle each muffin with this mixture:

1/2 cup flour

1 cup sugar

1/4 cup butter

Mix until crumbly with a pastry blender or a knife and fork and sprinkle on top of each muffin-be generous. Bake the muffins at 325 for 20-25 minutes our until a toothpick inserted in middle comes out clean.

*makes 12-16 muffins