Per mom’s request, here is my recipe for blueberry muffins:
Muffin Batter:
2 c flour
1 T baking power
1/2 t salt
1/2 t cinnamon
1/4 t nutmeg
2 eggs
1 c buttermilk
3/4 c sugar
1/2 c vegetable oil
1/2 T vanilla
1 1/2 c blueberries, or to taste, fresh or frozen
Gesine’s Crumble (this makes a big batch, and it’s optional to this recipe, but we like it!):
1 lb melted butter
1 c sugar
1 c brown sugar
1/2 t salt
5 c flour
(Mix all together until crumbly. Store in fridge or freezer and use to top any kind of muffin or fruit cobbler.)
Preheat the oven to 400°. Grease 12-cup muffin tin. Combine dry ingredients in a large mixing bowl (except sugar). In a smaller bowl, combine sugar and liquid ingredients and mix well. Add liquid to dry and mix just until moist. Fold in blueberries and pour into muffin tin cups. Top each with some crumble. Bake 15-20 minutes, and test with a toothpick before removing. These freeze well, and reheat in the oven at 350° for 15 min, or microwave individually for about 40 sec.