I made this blueberry muffin recipe
this weekend and they were so good, I had to share. I got muffin tins for Christmas and wanted to put them to use. Plus, I had blueberries that have been sitting in the freezer for too long (yes, I didn’t even use fresh blueberries and these were still the best muffins ever). Not into muffins for breakfast? Last night I heated one of these up and had it with French Vanilla ice cream. It was amazing!
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
1/3 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 teaspoons ground cinnamon
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners (I didn’t have liners so I used PAM and the muffins popped right out of the tins). 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.
Jordan said, and I quote him, “These are the best muffins I’ve ever had.” I love that I was able to throw these together while using ingredients I already had in the house. I also have chocolate chips in my cupboard…I may have try the chocolate version of this recipe next! Enjoy!