Tuesday, March 15, 2011

Blueberry Muffin

A wonderful combination of blueberry topped with cinnamon crumb topping.  This muffin tastes just like the store bought.  The fruit can be replaced with other fresh or dried fruit. I was amazed how the batter did not turn blue with all the blueberries.  This recipe is a keeper...

Source : Allrecipes-To Die For Blueberry Muffin


1 1/2 cup flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 egg
1/3 cup milk
1 cup blueberry
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 tsp cinnamon powder


Preheat oven to 375 degrees. Line a muffin tray with paper cups or grease the inside of the muffin pan.
Combine flour, sugar, salt, baking powder in a large mixing bowl.  
Add oil into a 1 cup measuring cup. Add egg and enough milk to fill the cup.  Mix this with the flour mixture. Being careful not to overmix the batter.  There should be some lumps or else the muffin will be tough and stringy.
Fold in the blueberries and fill the muffin pan.  Sprinkle with the crumb topping.  Bake for 20-25 minutes. Insert a skewer to check if its done.  Cool completely on a wire rack.

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