Blueberry Muffins (Again!)
So, we were all looking forward to a merry, long awaited reunion but alas, Y was struck by the flu bug making its rounds and so she left us ( D, C and UK guestbaker T) to hold the fort in the kitchen. Well, thankfully we didn’t disappoint.
When it comes to blueberry muffins, D & C practically has a hate – hate relationship with it. First time round, we were still our ignorant selves and we used canned blueberries, a BIG no no. Needless to say, our muffins were crappy. Fast forward, we were desperate to undo our mistakes. Turns out, we failed again, even with fresh blueberries!! Unbelievably so, because we usually end up with at least something edible. Yup, and that batch was thrashed as well.
Months later, we revisit our nightmares and were more than determined to make it werk. As C was approaching the end of her internship, she decided to give her lovely colleagues a treat. So of course, this batch of muffins HAD TO BE GOOD.
Behold…
Glorious to die for muffins, with the perfect streusel to top it off. As per TGF’s tradition, we overdosed the blueberries and the muffins turned out perfectly moist and fruity. To be exact, exploding with blueberry goodness!
Really, these muffins embody everything I would look for in tbe perfect muffin, so this recipe is definitely a keeper, to be passed down for generations! The recipe is named To Die For Blueberry Muffins. To whoever who created it, you were damn right!!
And phew, finally some blueberry muffin success for us!!
Recipe adapted from Allrecipes
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup buttermilk (original recipe asks for milk, which would work perfectly as well, but buttermilk will give it an amazing texture)
- 1 1/2 cup fresh blueberries (original recipe asks for 1 cup, but 1.5 cups is perfect for blubry explosion)
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin 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. Fill muffin cups right to the top 3/4 full, and sprinkle with crumb topping mixture. (at 3/4 full, our muffins rose beyond the cups)
- 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.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
