It's blueberry season in New England and the fresh juicy berries are just begging to be made into muffins. I have made many a blueberry muffin in my day, but I was looking for a recipe so simple that my daughters could make them in their sleep! I didn't want to have to cream the butter and sugar, so I started looking for a easy "quick bread" method, where the wet ingredients are just stirred into the dry.
I came across a recipe called "To die for Blueberry Muffins" from the allrecipes website, which had an incredible 4, 234 reviews! Could this be the one I was looking for! After checking out the ingredients and method, I couldn't believe how easy the recipe was and no fancy equipment needed. The recipe does call for a crumb topping, which isn't absolutely necessary, but does add a nice crunch.
So, what was the verdict? Yes, these are really good blueberry muffins and they can be prepared and baked in less time than it would take for you to go to the supermarket. I added a teaspoon of vanilla and reduced the amount of topping and if you prefer a more buttery taste, then you could substitute the oil for melted butter. Grab one for breakfast or with a cup of tea, these sweet little muffins are bursting with the flavor of delicious blueberries.
To Die For Blueberry Muffins
(Makes 12 small muffins)
Ingredients:
1 1/2 cups all purpose flour
3/4 cup sugar
1/2 teaspoon table salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 egg
1 teaspoon vanilla extract
1 cup fresh blueberries
Crumb topping - Mix together 1/4 cup flour, 1/4 cup sugar, 2 tablespoons soft butter and 1 teaspoon cinnamon with fork until crumbly.
Directions:
- Grease or place paper liners in a 12-hole muffin tin.
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, sift or whisk together the dry ingredients - flour, sugar salt and baking powder.
- Place vegetable oil into a 1 cup measuring cup; add the egg, vanilla and enough milk to fill the cup.
- Stir the wet ingredients into the flour mixture and using a rubber spatula or large spoon, quickly fold in the blueberries.
- Spoon the batter evenly into the muffin cups, about 2/3 full and sprinkle with the crumb mixture.
- Bake for approx. 20 minutes or until light golden brown.
- Cool on wire rack and store in ziplock bag. Enjoy!
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