Blueberry Crunch Muffins

YAY, It's blueberry season here in Florida!  It is an easy season to miss because apparently it only lasts for a split second due to the humidity and birds.  Last year the Bellman planted a few blueberry bushes in our backyard.   Long since forgotten I went and checked on the poor things today and I'm pretty sure there won't be much of a harvest happening here.

So off into the wild blue yonder I go for what is in my opinion, the very best place for blueberries:  The Blue Bayou Farm in lovely Yalaha, Florida.  The folks are super nice and the berries very yum but mostly I like this farm because of its location---right next door to a wonderful German Bakery.  Believe me, I take full advantage of that location!

I brought home a couple pounds of berries and plan to put them to good use. Just look at how beautiful they are!

I'm starting with my friend Diana's famous Blueberry Crunch Muffins.  When she says she has an awesome recipe to share...I'm all in.  Diana and I have known one another since 7th grade Art class and survived the 80s together.  Like, toooh-tally . 

Diana says she makes these muffins year round with fresh or frozen berries and sometimes substitutes raspberries for the blueberries.  Either way they always turn out tasty.

CRUNCH TOPPING

1/2C flour
1/2C brown sugar
1/2C oatmeal
1/2C coconut
1tsp cinnamon
1/4C butter, melted

1.  Combine all and set aside.


BLUEBERRY MUFFINS:
Yield: 13 muffins

1C berries (fresh or frozen)
2C plus 1tbl flour
2/3C sugar
2tsp baking powder
1/4tsp baking soda
1/4tsp salt
1/2tsp cinnamon
1 egg
1C buttermilk
1 1/2tsp vanilla
6tbl butter, melted and cooled

1.  Toss washed and dried berries with 1 tablespoon of flour.  Set aside.  This little bit of flour helps the berries stay suspended in the batter while baking.  We don't want them sinking to the bottom.
2.  Whisk flour, sugar, baking powder, baking soda, salt and cinnamon.
3.  Add egg, buttermilk, butter and vanilla to the dry ingredients until just combined. Be careful not to over mix as this will make your muffins tough.
4.  Fold in berries.
5.  Fill greased muffin tins with batter and top each with an equal amount of crunch topping.
6.  Bake at 350 for 20-22 minutes.

Righteous muffins Diana, enjoy!