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Jodi

sm00bs in family_recipes

Blueberry Muffins

I am not a big fan of blueberries but I know they are good for me so I've decided to try and start using them a little more often. I made these muffins for Sunday morning breakfast and everyone loved them, including me.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp 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 tsp ground cinnamon

Preheat oven to 400° F. 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 dry ingredients. Fold in blueberries. Fill muffin cups about 2/3 full and set aside. Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until toothpick inserted comes out clean (aside from blueberries).

Notes: I used brown sugar instead of white for the topping. I also used soft butter, but not because I wanted to. Cold butter will work much better in a crumb topping mixture ALWAYS, no matter what anyone says. Also, this recipe will use more than 1/3 cup of milk. I think I wound up using over 1/2 cup. Filling the cups only 2/3 full, I still ran into an overflow problem. All in all, these muffins are some of the best muffins I've ever had.

Comments

I have issues with pancakes. When I have them, they have to be plain so I can have Maple syrup and sometimes peanut butter, but I don't really like pancakes very much and I *hate* making them. Waffles, on the other hand, are an entirely different story, although I have to be in the mood for something hanging out in my waffles.

I am going to put them in the scones recipe I posted here not too long ago, I think. I'm not sure what I'll pair them with though, perhaps lemon.