Thursday, July 15, 2010

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Blueberry Muffins

You will have to take my word when it comes to this recipe because I messed up when it came to taking pictures of these muffins. The one muffin I set aside to be my model just happened to be the one muffin that only had THREE blueberries in it and by the time I went to take pictures of it, all the other muffins were long gone. All the other muffins were loaded with blueberries and were deliciously tart. The one thing I learned from this blueberry-lacking muffin is that the base is perfect for the addition of other fruits.

To Die For Blueberry Muffins
Source: (here)

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
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.

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