Hello Friends!
I have an AMAZING Muffin Monday recipe to share with you today!
I have an AMAZING Muffin Monday recipe to share with you today!
These blueberry muffins are TO-DIE-FOR! They were by far the best muffins I made for the wedding brunch! They are soft and moist with bursts of tart flavor from the blueberries and a crunchy cinnamon crumb topping that just puts it over the top. You cannot go another day without trying these babies!
So here's what you need to make them:
Preheat the oven to 400 degrees and grease a muffin pan or line with paper liners. Combine 1 1/2 cups flour, 3/4 cup white sugar, 1/2 tsp salt, and 2 tsp baking powder.
Add 1/3 cup vegetable oil to a 1 cup measuring cup.
Add one egg to the oil.
Then add enough buttermilk to fill the cup. (I only added to the "1 cup" mark and the batter seemed a bit dry. You need to literally fill the cup with the buttermilk.)
Mix the oil mixture with the flour mixture.
Add 1 cup of fresh blueberries.
Fold them in gently. You don't want to break them!
Fill the muffins cups right up to the top. I like to use my handy dandy ice cream scoop for this!
Now for the crumb topping! Add 1/2 cup brown sugar, 1/3 cup all-purpose flour, 1/4 cup butter, cubed, and 1 1/2 tsp ground cinnamon to a bowl.
Use a fork to combine until you have a crumbly topping. Note: I did not use all of the crumb topping this recipe made. You could probably make a second batch of muffins with this amount of topping.
Then pile the topping on your muffins and bake for 20-25 minutes.
Oh.. my..
Hello Gorgeous!
These muffins seriously changed my life! (Ok that may be a tad dramatic). But none the less, they are VERY delicious and are going to be a regular in my house for breakfast. Or dessert. Or both : )
To Die For Blueberry Muffins
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 buttermilk
1 cup fresh blueberries
Topping:
1/2 cup brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon
Preheat oven to 400F. Grease a muffin pan or line with paper liners. Combine flour, white sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup. Add the egg to the oil and enough buttermilk to fill the cup. Combine oil mixture with flour mixture. Fold in the blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Bake for 20-25 minutes.
To make crumb topping: Mix together brown sugar, flour, butter, and cinnamon. Mix with a fork and sprinkle over muffins before baking.
Note: I did not use all of the crumb topping. You could probably make a second batch of muffins with the leftover topping.
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