I love bread...of all kinds....and I love that you can make them all so different. I just came across this recipe for blueberry muffins that is truly glorious. I think so at least, and so does everyone that I have made them for. I came across the recipe not quite a week ago and have already made them 4 times. I used fresh blueberries...I never realized how good fresh blueberries are...and these are delightful. I have even tried to make them more healthy by using whole wheat flour, but I have not quite mastered the exact measurements yet. So, for now, here is the recipe with the white flour. Enjoy, they are divine!
To Die For Blueberry Muffins
compliments of my friend Esther
1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon of salt
2 tsp of baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberriesTopping
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 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups of flour, 3/4 cup of sugar, salt and baking powder.
Place vegetable oil in a 1 cup measuring cup, add egg and enough milk to fill the cup. mix with the 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 of cinnamon. Mix with fork and sprinkle over muffins before baking.
Bake for 20-25 minutes in preheated oven, or until done. This makes 6 good sized muffins so I doubled the recipe. I don't think I doubled the sprinkle topping and had enough for all 12. I also don't think you need all of the fourth a cup of butter, I think I used less. I tried to make another batch this afternoon with about half whole wheat flour and they are good but not quite as good as the others. They do not hold their shape as well so I might need to adjust the recipe some.
