What a winning combination! Two of my favorite fruits combined into one delicious muffin. And before you even think it, no, the pineapple does not make the muffin too soggy. Let’s hurry up and get to the recipe so you can start making these easy muffins.
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1/3 cup vegetable oil or melted butter (I used butter)
- 1 tsp vanilla extract
- 1 egg
- 3/4 cup crushed pineapple (do not drain juice)
- 1 cup of fresh or frozen blueberries
(Optional) Crumble Topping:
- 1 Tbsp melted butter
- 2 Tbsp flour
- 2 Tbsp brown sugar
Preheat oven to 350. Mix dry ingredients in a bowl. Mix wet ingredients in a second bowl. Add dry ingredients to the wet ingredients to form a batter. Fold in blueberries. Fill each muffin tin 3/4 full with batter using a cookie scoop. Mix the ingredients for the muffin topping. Add 1 – 2 teaspoons to each muffin. Bake for 20-25 minutes. The muffins should be golden brown, and a toothpick should come out clean before the muffins are done baking. Let cool for 5 minutes before serving.
Mmmm, just the treat to use those frozen blueberries you picked!
Yes the frozen ones work great until blueberry season rolls around again! Yum!!