Blueberry Muffins

Happy Cinco de Mayo! Today’s recipe is not Mexican though, it’s all-American blueberry muffins. I am so excited to visit the Farmer’s Markets soon! I had some leftover blueberries and all the ingredients on hand. After a quick search I came across this one from AllRecipes It seriously couldn’t be any easier! It took about ten minutes total to mix everything in one bowl. The results are delicious, cakey muffins that would go great with coffee or tea or any time of day. I think if I were to make them again I would substitute some of the flour with whole-wheat and omit crumb topping or just sprinkle some cinnamon and sugar on top before baking. Also note- the topping makes a lot- way more than I ended up needing!

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
Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Here’s what mine looked like before I added the topping.



And here they are fresh from the oven!

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 (Note: I added the wet ingredients individually rather than everything in the measuring cup). Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

For 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. Leave in muffin tin for about 2-3 minutes, then transfer to a wire rack.

Makes 11 muffins.

PS: Next week I have two original recipes that I am so excited to share!! 🙂


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