I like a grab-and-go
kind of breakfast, even if, technically, I'm not going anywhere except the
patio or deck to enjoy my morning cup of coffee; something that
is portable suits me just fine. I also like nice juicy blueberries, so the
combination of blueberries and portable, naturally leads to the blueberry
muffin. Although I have a lot of recipes for blueberry muffins, it does not
keep me from looking for more, so when I came across this recipe with the intriguing
title of “To Die For” on Allrecipes.com, well, the mystery
lover in me just could not pass this up.
This recipe is a
good one. Is it the best blueberry muffin I've ever eaten? I'm not sure,
but it is darned good, and what I particularly liked was the ease of
preparation, involving just two metal bowls, a whisk, and a spoon. No heavy
mixer to drag out, no beaters to clean, just a few things that could be tossed
into the dishwasher while the muffins were baking. They stayed moist and
delicious for three days on the counter, and freeze well. The recipe makes a
lot of topping particularly if, like me, you make jumbo muffins (six rather
than a regular-sized pan of 12), but use it all. I mean, really, can you ever
have too much topping? I don't think so!
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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
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1.
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Preheat oven to
400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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2.
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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.
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3.
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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.
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4.
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Bake for 20 to 25
minutes in the preheated oven, or until done.
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3 comments:
I should never read your blog before breakfast - your photos always make me eat more! I made this recipe several years ago and reviewed it on Allrecipes. For some reason I decided to add 1/4 teaspoon of soda, but I'm not sure why, and I reduced the cinnamon in the topping to one teaspoon. Although I declared them "my new favorites" I don't think I've made them since - lol! And no, you can never have too much crumb topping.
Those look so delicious.
I was shocked to learn that many so-called blueberry pastries from a box or ready-made have FAKE blueberries! I guess you just have to make your own to be sure they have the real thing.
Now these look like blueberry muffins that I'd actually eat. I'm usually not a fan of blueberries or muffins, but these remind of of cupcakes, and I love cupcakes lol.
Visiting from Creative Ways Link Party.
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