Saturday, July 19, 2008

To Die for Blueberry Muffins

We went to the farmer's market a few weeks ago and bought some blueberries. I have no idea what possessed me because I rarely buy or eat blueberries. So we bring them home and I'm like...what do we do with them now? I decided from scratch blueberry muffins would be the answer. I found a recipe that had some Fantastic Reviews and had been tried by over 2000 people. It looked easy so I tried it. I could not get pictures of the darn things because they disappeared so fast!!! I'm using the picture from allrecipes (I hope I can do that) and including the link to the original recipe as I used it exactly. I highly recommend this recipe...its simple, its sweet, and it is comforting. One of these days I'll be able to have some for breakfast...if they will ever last longer then 10 minutes once I make them!!

To Die For Blueberry Muffins:


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon


Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

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