This recipe was very appropriately named "To Die For Blueberry Muffins," when I first found it. I'd been eating the pre-packaged mix of blueberry muffins my whole life. When I made these, I about fell to the floor...."This is what I've been missing?!" They are absolutely one of my favorite things to eat. The fresh blueberries are wonderful. You've got to try this one for sure. Enjoy!
{{MY FAVORITE HOMEMADE BLUEBERRY MUFFINS}
1 ½ c. flour
¾ c. sugar
½ tsp. baking powder
1/2 tsp. salt
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. fresh blueberries
¾ c. sugar
½ tsp. baking powder
1/2 tsp. salt
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. fresh blueberries
Crumb Topping:
½ c. sugar
1/3 c. flour
1/3 c. butter, cubed
1 ½ tsp. cinnamon
½ c. sugar
1/3 c. flour
1/3 c. butter, cubed
1 ½ tsp. cinnamon
Preheat oven to 400° Grease muffin cups. Combine 1 ½ cups flour, ¾ 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 top and sprinkle with crumb topping mixture. Bake for 20-25 minutes.
1 comment:
So I discovered this morning that I had a ton of blueberries in the fridge that if I didn't use today would go bad. This recipe was the perfect solution! I used wheat flour and had to add quite a bit more milk (either a result of the wheat or that I live at sea level?). They turned out fantastic! Thanks for sharing Aly!
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