Ruth’s Tip & a Recipe: Blueberries

Using in-season produce is not only cost effective, but will give the best results as far as your taste buds go!
Oh, the season of berries is almost done (if you live in AZ!) but how great to have those little guys around for so long. I read somewhere that berries are brain food so I eat them as often as I can and blueberries are my new fave. I’ve been buying them in abundance when they’re on sale, simply washing them, patting them dry with a paper towel, and then putting them in freezer bags in two cup increments – perfect for many recipes. We love just taking them from the freezer in handfuls and plopping them on top of a cold bowl of cereal.  Those little blue icebergs bouncing around make the cold milk nice and icy and so refreshing!  My husband likes to add them to a hot bowl of oatmeal.  We also add them to our whole wheat pancake feasts…is your mouth watering yet?  I have a wonderful recipe for a lemon blueberry loaf I’ll share sometime, but for now, enjoy these Oh so yummy, oh so popular, blueberry muffins.

*Note from Katie: Muffins are a great addition to a breakfast spread for over-night company. A make ahead, no-mess, no-fuss, filling item guests can help themselves to at varying wake-up times. These muffins? They are the very best. My mom brought them over when I had my first baby and my 19-year-old brother in law at the whole container before anyone even got to them….they’re that good.

*Note from Ruth: I like to double this recipe so I have some for the freezer…great for a grab and go breakfast.  Also, I’m a little heavy on the amount of blueberries I use.

To Die For Blueberry Muffins


  • 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 egg
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 2 teaspoons ground cinnamon


1.      Preheat oven to 400 degrees & Grease muffin cups or line with muffin liners.

2.      Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3.      To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4.      Bake for 20 to 25 minutes in the preheated oven, or until done.


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