Another new favorite for our Muffin Wednesdays! I thought about using the poppy seed muffin recipe as a base for blueberry muffins, but this recipe got such great reviews, I decided to try it. We did not need the crumb topping; instead I used coarse sugar to sprinkle on the tops before baking. The original recipe insists the blueberries be fresh, but I like to use frozen and don't mind that the batter turns purple.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup blueberries (I used frozen wild blueberries)
2 tablespoons sugar (I used turbinado, but regular would also work), for sprinkling
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners (I prefer liners).
In a medium bowl, whisk together flour, 3/4 cup sugar, salt and baking powder. Make a well in the center and set aside. In a small bowl, beat together oil, egg and milk. Add wet ingredients to dry ingredients all at once, and stir just until moistened. Batter with be very thick and lumpy. Gently fold in blueberries. Be careful not to overmix, or muffins with be tough. Fill muffin cups about 2/3 full (I use a large scoop). Sprinkle with sugar.
Bake for 14-20 minutes or until a toothpick or cake tester inserted near the center of a muffin comes out clean. Cool on rack for 10 minutes, then remove from pan to cool completely. Serve warm, or let sit overnight at room temperature, loosely covered.