Summer fruit and berries provide almost unlimited access to recipes using the fruits of the season. Who doesn’t love a blueberry muffin? These muffins are soft and tender, use fresh blueberries, blueberry jam and are topped with a delicious crumble. So easy to make, they freeze well and are a great snack or quick breakfast. Here’s how to make them;

Blueberry crumble muffins

makes 12 regular size muffins

Crumble topping

1/2 c flour

1/3 c sugar

3 tbs brown sugar

4 tbs cold butter

pinch of salt

Combine all ingredients with your hands until it resembles crumbs and set aside

Muffins

12 1/2 oz (1 1/2 cup) cake flour

1 tsp baking soda

2 tsp baking powder

1 tsp salt

1 c sugar

1 egg

1c plain whole milk yogurt

1/2 c vegetable oil

1 tsp vanilla extract

1 1/2 c blueberries (fresh or frozen)

approximately 1/2 c blueberry jam

Preheat oven to 380 degrees place paper liners in muffin tin.

Sift flour, baking soda, baking powder and salt reserving 1 tbs to dust the berries. In separate bowl whisk sugar, vanilla, yogurt, oil, and egg until combined. Add to the dry ingredients and stir only until combined being careful not to overmix. Sprinkle reserved tbs of flour on blueberries stir to coat. Fold into the batter. Fill each muffin cup with the batter about 3/4 full (not all the way to the top) Swirl 1 tsp blueberry jam on top of each one and top with the crumble. Increase oven temperature to 400 degrees. Bake until golden brown approximately 20-25 minutes.

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