Tuesday, May 5, 2015

“To Die For” Blueberry Muffins



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!
To Die For Blueberry 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. Fold in blueberries. 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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3 comments:

Linda said...

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.

Mae Travels said...

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.

Stephanie Volkert said...

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.