January 25, 2012

Blueberry Muffins

Here's my go to recipe for blueberry muffins. I love the crunchy streusel topping. Don't forget you can keep them from drying out by placing a piece of bread in the container with them.

*MAKES 12 


3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries (you can use frozen or canned)

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
2 tablespoons firm butter



1.) Heat oven to 400 degrees. Spray muffin pan with cooking spray.
2.) In large bowl, beat milk, oil, and egg with a fork or wire whisk. Stir in flour, sugar, baking powder, salt and cinnamon all at once just until moistened (batter should be lumpy). 

3.) Fold in blueberries and divide batter evenly into the muffin pan.  I use a large ice-cream scoop for this, it makes it much easier. Make streusel by combining all dry ingredients and using a pastry blender or fork to pull butter through until crumbly.

4.) Sprinkle each muffin with about 1 tablespoon of streusel. 

5.) Bake 20-25 minutes or until golden brown. Let stand for 5 minutes in pan then remove muffins from pan to wire rack.

Wish we could enjoy one together!

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