I have been craving blueberry everything lately. I wanted to make blueberry bagels, but I couldn't find any dried blueberries in this tiny town. I was this close to buying a packet of "just-add-milk" blueberry muffins, but I resisted the temptation. While I was sick, my husband made our weekly grocery store run and came home with a pint of blueberries. I was tickled pink!! I just didn't know what to make with them (I'm one of the few who prefer blueberries cooked).
I made muffins!! So as promised, here are some of the best, darn blueberry muffins you'll ever put in your mouth! This recipe is originally from Allrecipes and adapted at Annie's Eats and now adapted again right here!
Best Darn Blueberry Muffins...ever
Yields: 8 or 9 muffins depending on blueberries
1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg~1/3 cup milk
1 cup blueberries (or more...I like more)
Preheat the oven to 400 degrees. Grease or line 8 or 9 holes with muffin liners or a non-stick spray.
Combine flour, sugar, salt, and baking powder in a bowl. Pour the vegetable oil in a 1 cup measuring cup. Add the egg to the oil, and fill the measuring cup with milk.
Mix the dry ingredients then add the wet ingredients. Mix well. Fold in the blueberries. Be careful not to break them or else you get blue muffins. Yuck.
Now, you need to make the topping for the muffins.
You'll need:
1/4 cup brown sugar
2 TBSP + 2 tsp flour
2 TBSP butter, cubed and extra cold
1 tsp ground cinnamon
Mix this together with a fork until it is crumbly.
Fill the prepared muffin pan with the blueberry muffin mixture about 4/5 of the way full. Top each muffin with the prepared topping. You'll want it completely full. Trust me.
Toss them into your hot oven for about 20 minutes. Take them out and let them cool. (In my opinion they get much better the next day)
Y'all enjoy and be sure to share because pretty is as pretty does.You'll have to wait on saving big time $$$ until tomorrow. Anxious yet?
-McKenzie
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