Thursday, April 25, 2013

#76 Good morning Blueberry Muffin!

Delicious muffins with the freshest blueberries, baked from scratch. Another first for me. Yum! You make it in the morning, and the smell lingers all day. I'm proud that I made it for us. Every day we discover how to make foods that we once only bought, because we thought it was cheaper to buy than cook, and because I did not think I can create a better one. I was wrong. I realize you get what you pay for. I certainly paid very little for the enjoyment, the aroma that floats around the house, and the organic ingredients. Making it is definitely better. And it's not difficult at all. The smell of the batter while it's cooking until it is done in the oven is amazing. Love, love this whole experience. Absolutely to die for Blueberry Muffins!

Yield: 6 big muffins



1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoon 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. Pre-heat oven to 400 degrees F. Grease muffin cups of 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; 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 20-25 minutes in the preheated oven, or until done.
Recipe adapted from

Muffins originated in the United States, often eaten for breakfast but can also be served for tea or as a dessert .

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