Tuesday, February 21, 2012

Blueberry Muffins

Guess what you do when life throws you blueberries... on sale?  After you're oatmeal berried, smoothie berried and yogurt berried out, it's time to make muffins.  Y'all...these turn out so well and they're so easy.  Much better than a box mix :) I made the mistake of making them in the evening.  Fully intending on serving them for breakfast the next morning.  mmmm....yeah, that didn't work. But we did have a good snack that night.  See, the glass of milk is always half full.  At least I hope it is when I'm eating muffins.


  • 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


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. 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. Toss the blueberries in about 1 tbs flour then fold into mixture.  Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. 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.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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