Jumbo Blueberry Muffins

Happy Friday!... this is my first post in almost a week and it feels great to be cooking again. I took a mini hiatus for some home decorating.. painting, hanging curtains, building furniture, landscaping.. and boy has this house really transformed. Pics to come :)

I was thinking about what I should make... I wanted something easy, sweet and classic and these blueberry morning muffins are perfect. I am not much of a baker but recently I have been wanting to do nothing else but bake bake bake.. it must be the crisp, cool, fall air.

Plus these blueberries were just too beautiful to pass up.

Now, I don't really care for anything mini... not really... I mean if you are going to eat a muffin, let's make it huge and flavorful. I substituted yogurt for one of the cups of milk which will make the muffin really moist and a little tangy, which matches well with the sweet blueberry.

What you'll need:

For the muffin:

1 1/2c all purpose flour

3/4c  sugar

1/2tsp salt

2tsp baking powder

1/3c coconut oil

1 egg

1c milk

1c kefir, greek yogurt, or regular plain

1c fresh blueberries

For the topping:

1/2c sugar

1/3c all-purpose flour

1/4c butter, room temperature, cubed

1tbsp cinnamon

Muffin:

- pre-heat the oven to 400

- mix together the dry ingredients; flour, salt, baking power & sugar in a bowl, lightly mix

- mix together in a separate bowl the wet ingredients, egg, milk, yogurt, coconut oil

- mix the wet and dry ingredients together

- fold in the blueberries

(if the mix is a little thick feel free to add a bit more milk but you don't want it to be soupy)

- add the mix into large a large cup muffin tin and fill it to the top. I like to fill it all the way up so I get a really bit fluffy muffin top.. I mean that is the best part after all

Topping:

- it is so crucial the butter is at room temperature or you will have a horrid time trying to mix the ingredients

- put all the topping ingredients into a bowl and squish it together with your hands

- make sure the mix is like a sticky kind of paste

- sprinkle on top of the muffin mix in the pan

- place in the over for about 20-25 mins. I know this is odd but I go by smell... when the oven is giving off a strong aroma I got in to check... typically it needs about 5 more mins after the first check. You want to muffins to be solid all the way through but not burnt. If you re not sure stick a toothpick through the top of one, if the toothpick comes out clean, they're done!