4/6/2024
Blueberry Ginger Muffins with Honey Ginger Oat Crumble
I'm a sucker for a good blueberry muffin and adding in ginger just gives a vanilla muffin just a little more depth!
I've made this recipe with both fresh and frozen blueberries - personally, I prefer either fresh or BIG frozen blueberries. You can use the tiny frozen blueberries but they just don't give the muffins that fresh burst of flavor that I love.
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons ground ginger
- 3/4 cup granulated sugar
- 1/4 cup Vanilla Extra Virgin Olive Oil
- 1/4 cup butter, melted
- 2 eggs
- 3/4 cup whole milk
- 2 cups fresh or frozen blueberries
- 1/2 teaspoon vanilla extract
- 1/4 cup all purpose flour
- 1/4 cup oats
- 1/4 cup brown sugar
- 1/4 cup butter, cold and diced
- 1/2 teaspoon salt
- 1/2 tablespoon Honey Ginger White Balsamic
In a large bowl, mix 2 cups flour, baking soda, ground ginger, salt and granulated sugar. In a medium bowl, mix eggs, vanilla evoo, milk, melted butter and vanilla extract. Put blueberries in a small bowl and add about 1 tablespoon of the flour mixture - toss the blueberries in the mixture until they are lightly coated.*
Pour egg mixture into the flour mixture and mix with a spatula until mixture just comes together. Fold in blueberries and mix gently until evenly distributed through the batter.
For Honey Ginger Oat crumble: In a small bowl, combine flour, brown sugar, oats, salt, diced butter and Honey Ginger White Balsamic. Using your fingers or a pastry cutter, cut butter into the flour mixture until small crumbs develop.
Grease a 12 cup muffin pan (or 24 cup mini muffin pan) - fill cups three-quarter full and top with crumble. Bake at 350F for 10 minutes for mini muffins or 18-20 for standard muffin cups. Let cool for 10 minutes then gently remove from muffin pan. Store in an airtight container.
*coating the blueberries in flour helps suspend them in the batter so that they don't all sink to the bottom
