Home made Blueberry Muffins are the best and with blueberry season here they will taste even better. I make a crumb topping for my muffins but his is optional to your taste.
“Mirtilo”, is the name for blueberries in Portuguese, but the fruit is barely known there. In fact, most countries around the world have never ever seen or heard of the fruit.
The biggest producers of blueberries are the US and Chile but, blueberry production has exploded around the world since the benefits of blueberries as antioxidants. was discovered a few years ago.
Here’s the easy recipe for 12 large muffins
4 cups Bisquick or any other generic buttermilk biscuit mix
1 cup sugar
1/2 stick melted butter
1 cup milk
1 package fresh blueberries (1 pint or about 2 cups) (washed and dried)
2 tablespoons flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
2 tablespoons cup quick cooking oats (if desired)
2 tablespoons melted butter or margarine
Instructions for batter:
Preheat oven to 400 degrees F.
In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except toppings and mix on low for about 1 minute. The batter will be slightly lumpy.
Grease muffin tins very generously with
Rinse and dry berries. Coat them with a dusting of the biscuit mix or flour and gently fold into the batter. Pour evenly into the tins.
Cook for 15 minutes or until golden brown.
Instructions for crumb topping:
Mix all ingredients in a bowl and mix with your fingers until you get a crumbly mix. If it’s too wet, add more flour and sugar. If too dry add more melted butter.