Thursday, July 23, 2009

Blueberry Muffins

Had a bunch of blueberries that needed to be used within the next 2 days before vacation, so decided on muffins. Picked the first recipe I found online (after checking out a couple of others, this first one won out with no questions). It was called To Die For Blueberry Muffins. My son proclaimed them to be "perfect", while my daughter said "mmmmmmm, dese are goooooood!".
The recipe makes 8, but I doubled it and made 16 (and still had blueberries leftover!! Those became smoothies with the addition of frozen strawberries, half a large container of vanilla yogurt, OJ, and a little milk). So I present you with the recipe. Now go forth and gather ye ingredients, and bake!!

for 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

for topping:
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. (mine were done in 20 minutes)