The other day I went to the store and blueberries were on sale. I love blueberries. As a kid I would always go pick blueberries with my mother and siblings. It was fun because you could eat as many blueberries as you wanted while you picked. I would always come home with purlish/blue hands. So much fun. I could make a pie or a coffee cake, but I wanted to try something different from my normal routine. Something that wouldn’t be frowned upon for eating for breakfast. So I decided to make Blueberry Muffins.
The Muffins are moist and have the perfect muffin texture.
BlueBerry Muffins with Crumb Topping – (From Allrecipes.com)
- 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
The first step is to preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. If you want to make giant muffin tops, make sure to grease the top of the muffin pan even if you use muffin liners.
Next sift 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder into a bowl.
Place 1/3 cup of vegetable oil into a 1 cup measuring cup. Then add the egg to the measuring cup. Finally add enough milk to fill the cup.
Mix the liquid ingredients with the dry flour mixture.
Fold in blueberries.
Fill muffin cups right to the top so that you get big muffin tops. Normally muffin tops are not socially acceptable, but here at savoryreviews they are required.
Mix together 1/2 cup sugar, 1/3 cup flour and 1 1/2 teaspoons cinnamon in a bowl.
Cut up the butter into cubes and mix into the sugary mixture. You can use a fork or a pasty blender to crush the topping into small gravel size pieces.
Top each muffin with the topping. Don’t go overboard as you will end up with huge chunks of sugary goodness allover your muffins. Ok, go overboard. I did.
Since I used giant pans, I only made 5 muffins. So I had a lot of topping to put on 5 muffins. I took advantage and spread it out over the 5 muffins. It was pretty intense and awesome.
Bake for 20 to 25 minutes in the preheated oven, or until done. Since I used extra large muffin tins, I cooked mine almost 30 minutes. I used the toothpick method to check for doneness.
Let cool in the pan for 5-10 minutes and then remove to a cooling rack.
Just so that you can see the tasty goodness, I have eaten one to show you the inside. Yeah, My job sucks, but somebody has to do it.
If you have any questions let me know.