Just in case you come into a large sum of fresh blueberries…
Just in case you feel that your pants are fitting a little too loose these days…
Just in case you want to impress all you friends….
The hunt for the perfect blueberry muffins ends here, folks. I didn’t come up with the recipe and I’m not going to pretend that I did. (Although I wish I did because they are ahhh-mazing!) This recipe says it makes 8 large muffins. I had a crowd and doubled the recipe. It yielded 22 normal sized muffins.
For the 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
1/3 cup milk
1 cup fresh blueberries
For the toppings:
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.
Get to bakin’!!