In an attempt to be a little festive for the 4th of July, I found an awesome Blueberry Muffin Recipe online, doctored it up (just a little) and poof…the best muffins I think I have ever made. They were so simple too.
I found this “To Die For Blueberry Muffin” recipe on the allrecipes.com website.
The below recipe is how I prepared the muffins I made.
Ingredients
1-1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
3/4 cup fresh blueberries (use 1 cup blueberries if not adding raspberries)
3/4 cup fresh raspberries (optional)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter (melted)
1-1/2 tsp ground cinnamon
Directions
Preheat oven to 400 degrees F. Grease muffin tin or line with cupcake liners.
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 and raspberries.
Fill muffin cups right to the top,
(Note: To keep my muffins uniform in size, I use an ice cream scoop similar to this one (http://www1.macys.com/shop/product/oxo-ice-cream-scoop-trigger-scoop?ID=568304&cm_mmc=Google_DMA_Home_Cookware_PLA-_-PLA+Home+Brands+-+Cookware_PLA+-+Cookware+-+OXO+-+2-_-18237734540_-_-_mkwid_NZGt460a|d{device}_18237734540%7C-%7CNZGt460a)
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter (I melted my butter first), and 1-1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
I hope you enjoy these muffins as much as I did.
Until next time,
Jamie
