Today we’re going back to the basics, and I’m sharing my first recipe I posted on The Preppy Hostess, Nantucket Blueberry Muffins. They are a light cakey muffin, bursting with fresh blueberries, and a sparkling crumb topping. It’s a twist on the Sconset Market staple, which anyone who’s been to Nantucket knows and loves. Looking for a classic blueberry muffin to add to your Mother’s Day brunch table? As classic as a Lilly Pulitzer shift and a strand of pearls, these Nantucket Blueberry Muffins are sure to please.

Like I said above, these are a Nantucket staple and I’m sure many of you can relate. During the summer months, riding bikes to Sconset was never complete without stopping at the  Sconset Market for a muffin. Studded with extra blueberries, these muffins are filled with fresh blueberry flavor that brings back memories of summer. Mother’s Day brunch wouldn’t be complete without a batch and even those picky eaters, probably won’t be able to resist one. Double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized bakery style muffin.

 

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Ingredients: 
Muffin:
3 cups of all – purpose flour
1 1/2 cups white sugar
1 teaspoon salt
1 tablespoon and 1 teaspoon baking powder
2/3 cup vegetable oil
2 eggs
2/3 cup milk
1/2 teaspoon of pure vanilla extract
2 1/4 cups fresh blueberries
Crumb topping:
1 cup white sugar
2/3 cup all – purpose flour
1/3 cup butter, cut into small pieces
Directions:
1.  Preheat the oven to 400 degrees F and line tin with muffin liners.
2. Combine flour, sugar, salt and baking powder in a bowl and set aside. Mix liquid ingredients (vegetable oil, eggs, milk and vanilla extract) into a separate bowl.
3. Incorporate the liquid mixture to the flour mixture on a low speed with an electric mixer. Fold in blueberries. Fill muffin cups almost to the top, and sprinkle with the crumb topping.
4. Mix together all crumb topping ingredients in a small bowl. Mix with hands and sprinkle on muffins before baking
5. Bake for 20 minutes, or until done.