June 26, 2010

To Die For Blueberry Muffins

This recipe came from one of my favourite sites to scout recipes: www.allrecipes.com. On this site, someone will post a recipe and then other bakers and cooks can rate the recipe and write in what they liked about it -- or didn't like about it -- and often what recommendations they had for it. I like this site in particular because I enjoy other new chefs commenting on recipes and appreciate the feedback they offer.

This blueberry muffin recipe had 3,750 comments and received 4.5 out of 5 stars. And let me tell you, that many people certainly weren't wrong! This recipe is oustanding, ridiculously easy and full of ingredients I already had on hand (huge bonus). Plus, the crumble topping was a nice treat!

One of the things in particular I noticed when mixing this was how thick the batter was. It was unlike anything I had ever made before -- really dense and more cake-like than muffin. It bakes up really well and I wouldn't call the muffins light and fluffy, but they have a nice substance to them. Don't be shy on the blueberries either!

The original recipe said this made eight muffins, but I stretched it to 10 (in a regular muffin tin) so I had room on top to add the crumble mixture.

  • 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. 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.

Print recipe for To Die for Blueberry Muffins

No comments:

Post a Comment


Related Posts with Thumbnails
Web Analytics