We bought blueberries over the weekend so I wanted to find a good recipe for muffins. I found one online with nearly 3,000 reviews...that's 3,000 great reviews! So Joshua, Hannah, and I tried it out this afternoon. We had a spill, but other than that these were simple to make and very, very good!
A few tips I learned from the reviews of this recipe... 1. Don't overmix the batter or the muffins will sink. 2. Be sure to grease the pan well, including the top even if you're using paper cups. and 3. You can probably use other fruit in these as well. Enjoy!
Makes 6-8 large muffins or 12 regular muffins
MUFFIN INGREDIENTS
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 egg
1 cup blueberries (fresh or frozen)
CRUMB TOPPING INGREDIENTS
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened and cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS
1. Preheat oven to 400 degrees F (350 degrees F if using frozen blueberries). Grease muffin cups or line with muffin liners.
2. In a large bowl, combine flour, 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 just until moistened. Fold in blueberries. DO NOT OVERMIX. Fill muffin cups right to the top and sprinkle with crumb topping.
3. TO MAKE CRUMB TOPPING: Mix together sugar, flour, butter, and cinnamon. Mix with a fork and sprinkle over muffins before baking.
4. Bake for 20-25 minutes or until done. A cake tester inserted in the center of muffin should come out clean or with a few moistened crumbs. Allow to cool in pan before removing to wire rack.
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