Blueberry Bacon Muffins
Could this be the muffin recipe to replace all muffin recipes? If you're planning on picking blueberries during the summer, you're going to want to save this one. Blueberry muffins featuring Indiana Kitchen bacon!
| Servings | Prep Time |
| 16 muffins | 10 minutes |
| Cook Time |
| 20-25 minutes |
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Could this be the muffin recipe to replace all muffin recipes? If you're planning on picking blueberries during the summer, you're going to want to save this one. Blueberry muffins featuring Indiana Kitchen bacon!
|
Ingredients
- 1 lb bacon cooked and chopped
- 1 cup blueberries fresh not frozen, can use up to 1 pint if you prefer more
- 1.5 cups flour (for muffin mixture)
- 3/4 cup sugar (for muffin mixture)
- 1/2 tsp salt
- 2 tsps baking powder
- 1/3 cup oil (or bacon grease, if preferred)
- 1 egg
- milk
- 1/2 cup sugar (for topping)
- 1/3 cup flour (for topping)
- 4 tbs butter
- 1.5 tsp cinnamon
Servings: muffins
Instructions
- Preheat oven to 400 degrees F.
- Mix 1.5 cups flour, 3/4 cup sugar, salt and baking powder in a large bowl.
- In a measuring cup, add oil (or bacon grease, if using), egg and top off with milk until mixture equals 1 cup. Then add additional 1/2 cup milk.
- Add wet ingredients from step 2 to dry ingredients from step 1 and combine. Fold in bacon and blueberries.
- For cinnamon crumb topping, mix 1/2 cup sugar, 1/3 cup flour, butter and cinnamon in separate bowl.
- Prepare muffin tray(s) by lining 16 muffin cups with liners. Fill up about 2/3 full with muffin mixture. Top each muffin mixture with 1 or 2 tsps of cinnamon crumb mixture.
- Bake in oven for 20-25 minutes or until toothpick comes out clean.
Recipe Notes
*Photo depicts muffins without the cinnamon crumb topping.
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