Wednesday, July 14, 2010

Blueberry Muffins

Blueberry muffin   So... I searched the internet trying to find an awesome recipe for blueberry muffins and found two that looked especially good. I made both and had my family vote on which was best. This is the recipe they all loved the best, as did I! I think it is the crumb topping that is baked on that won us over!

Blueberry Muffins
   1½ cups flour
   ¾ cup sugar
   ½ tsp salt
   2 tsp baking powder
   ⅓ cup vegetable oil
   1 egg
   ⅓ cup milk
   1 cup fresh blueberries
   ½ cup sugar
   ⅓ cup flour
   ¼ cup butter, cubed
   1½ tsp cinnamon

Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. For batter, combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup;

Place 1/3 cup oil in 1 cupadd the egg to the measuring cup

Add egg to oiland enough milk to make 1 cup.

Add enough milk to make 1 cupOil, egg & milkAdd milk mixture to the flour mixture and stir until just mixed. Fold in blueberries.
Fill muffin cups with large cookie scoop. Do not bake yet! We will add the crumb topping prior to baking.

Use large cookie scoop to fill tinsBatter in tinsTo make the crumb topping, mix together sugar, flour, and cinnamon.

Dry ingredients for crumb toppingAdd cubed butter.

Cut in butter until well mixed (everything is moist).

Cut in butterSprinkle muffins with the crumb topping.

Add crumb toppingBake for 20-25 minutes, or until done.

Baked MuffinsMakes 12 regular sized muffins.
My youngest son prefers no crumb topping, so I leave a few without topping for him!
I like to double the batter, but not the crumb topping, as this makes a lot of crumb topping!

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