Wednesday, August 1, 2012

To Die for Blueberry Muffins

I think I finally found a favorite muffin recipe!  Last week the boys and I were invited to pick blueberries at a friends house.  She has several blueberry bushes in her yard AND she lives next to a llama farm!  How cool is that?!  It was very nice of her to invite us, and the boys and I had a great time.  We picked just enough to make some muffins so I searched the internet for a new recipe.  I found this one entitled To Die for Blueberry Muffins and had to try it!  I only made a couple of little changes (mainly adding lemon zest because I love the combination of lemon and blueberry).  They came out great. 

Here's the recipe:
Blueberry Muffins (adapted from "To Die for Blueberry Muffins" from allrecipes, with minor changes) Makes 12 regular sized muffins.
  • 1 1/2 cups all-purpose four, plus 1 Tbs.
  • 3/4 cup white sugar(possibly a couple tablespoons more if your berries are on the tart side)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil (I used canola)
  • 1 egg
  • 1/3 cup milk (buttermilk would probably be even better!)
  • 1 tsp. fresh grated lemon zest
  • 1 cup fresh blueberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
  1. Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with muffin liners.
  2. 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, then add lemon zest.  Mix this with flour mixture.  Toss blueberries with 1 Tbs. flour. Fold blueberries into batter. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  3. 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.
  4. Bake for 20 minutes in the preheated oven, or until done.  Enjoy!  They will not last long!