Friday, June 25, 2010

To Die For Blueberry Muffins Revisited (again)

Blueberry Muffin FS

These muffins are famous.

Maybe not famous to everyone across the whole wide U S of A, but they are pretty darn famous around these parts and even stretching into the Ohio Valley (my mother in law routinely makes them in OH, she even shares!)

I've even had a few of my blogger friends make these and post about them.

I came across this recipe years and years ago. From whom, I don't even remember. If I did remember I would thank them for pointing me towards this terrific recipe that I have made and posted about, not once, not twice, but three times now.

I've never blogged about any recipe three times people.

These muffins are that good.

Blueberry Muffin solo

A crunchy struesely topping covering a moist and blueberry filled center.

You don't need to remember to let the butter soften.

You don't need to drag out your mixer.

You can use fresh blueberries, or you can use frozen ones.

It's a laid back, easy kinda recipe.

Blueberry Muffin in basket 1

Grab a couple of bowls and a few spoons.

Whip up a batch for a lazy Sunday breakfast, or a hectic Monday morning.

Double it cause this recipe only makes 10, and let me tell you, 10 is not enough.

To Die For Blueberry Muffins
1 ½ cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil (or vegetable oil)
1 egg
1 teaspoon vanilla
enough milk to fill one cup
1 cup fresh or frozen blueberries

1/2 cup brown sugar
1/3 cup all purpose flour
1/4 cup butter, cold and cubed
1 1/2 teaspoons cinnamon

Preheat the oven to 400. Grease the muffin cups or use muffin liners.

Combine the flour, sugar, salt and baking powder in a large bowl. Whisk to mix. Place the vegetable oil into a 1-cup measuring cup and add the egg and vanilla. Pour in enough milk to fill it to the 1-cup line. Pour this into the flour mixture and mix just until combined. Don’t over mix! Gently fold in the blueberries. The batter will be thick.

Fill the muffin cups to the top. I used an ice cream scoop and one scoop filled them perfectly.

To make crumb topping:

Mix together the brown sugar, flour, cubed butter and cinnamon. Using a pasty blender or a fork combine until the butter is pea sized. Sprinkle over the muffins before baking. I used a heaping tablespoon for each one. Trust me, heaping mounds of topping are a good thing.

Bake 20 - 25 minutes in a preheated oven or until they test done. Let cool 5 minutes in pan, and then remove from pan to cool on a rack. Eat warm if possible!
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