As you can tell from my last two posts, I love muffins. They are one of those things that are so easy to put together and so good right out of the oven. Whenever I see blueberries for less than 3 dollars, I have the urge to make either blueberry muffins or blueberry pancakes. It was a close call this time but I ended up making buttermilk pancakes and then blueberry muffins the next day. I happily sat in my new chaise lounge I bought on impulse at IKEA and drank my morning coffee with a fresh hot blueberry muffin, while reading through the blogs I follow. Now that is what I call my kind of morning.
Blueberry Muffins
Author: K
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 1½ cup flour
- ½ cup white sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup of milk
- 1 6 oz package of fresh blueberries
- ¼ cup white sugar
- ¼ cup brown sugar
- ⅓ cup AP flour
- ¼ cup(1/2 stick) of butter, cold and cut into small pieces
- 1½ teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Whisk together flour, sugars, salt and baking powder in a large bowl.
- In a separate medium bowl mix oil, egg, and milk.
- Rinse blueberries and make sure there are no stems. Dry berries on a paper towel and place into dry mixture. Stir gently to not crush the blueberries.
- Next gently combine the wet ingredients into the dry until just incorporated. Folding the batter helps to make sure that you are not crushing the berries.
- To make topping- Combine the last 5 ingredients from ¼ cup sugar to the cinnamon in a small bowl. Mix together with hands until all the mixture clumps together is pea size pieces.
- Line a muffin tin with paper liners.
- With a ¼ cup spoon batter into tin until about ¾th filled. Top with crumble topping, pressing slightly into batter. Use up all the topping on the muffins.
- Place in the oven and cook for 18-20 minutes until golden brown.
Source– Adapted from Not without Salt
