I love this time of year when the blueberries are ripe in the field and they are practically giving them away at the roadside stands. 4 lbs. for $3.00 - gotta love it. This is my ultimate muffin recipe. I find it's great with a little extra on the chocolate chips. White chips are my favourite, but caramel chips also add a nice little twist. Or both. Why not? Recipes are just suggestions anyway!

To Die For Blueberry Muffins

These muffins are extra large and yummy with the sugary-cinnamon crumb topping.

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
3/4 c white/caramel/butterscotch/chocolate chips (optional)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


Directions:

1. Preheat oven to 400 degrees F (200 degrees C). 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 and chips. 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 1 1/2 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.

I usually buy a tonne of them this time of year, and freeze them on baking sheets before putting them in freezer bags. This way, they don't clump up and are easy to grab just a few for baking, or pancakes or whatever you feel the need for.