A blueberry muffin recipe for all those New Jersey blueberries

2009 July 11
by robin

blueberry-muffinI’ve used many different recipes for muffins, but this one is the best I’ve used. This one makes a sweet batter. It’s the To Die For Blueberry Muffin recipe from Allrecipes.com. Many of the people who wrote comments for this recipe said it’s a great base for any kind of muffins, not just blueberry. So I split the batter in half and made half blueberry and half chocolate chip to give the boys a treat. Next year when strawberries are in season again (I already miss them!), I think this would work well for strawberry muffins.

I didn’t make the crumb topping the recipe calls for. I just didn’t feel like doing the work. 

Here you go. Grab your local blueberries and get baking.

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 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

 

Directions

  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.

3 Responses leave one →
  1. 2009 July 13
    Katie permalink

    I made these with Sydney this morning… can’t wait to taste them!

  2. 2010 August 4
    C roth permalink

    I’m going to try it today with peaches. My folks’ have a white peach tree, and the fruit doesn’t have the pretty ‘peach’ color that people expect. The fruit also is more fragile, mushier when ripe, than compared with a ‘normal’ peach. I think that this recipe is a good way to make use of them.

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