Friday, March 06, 2009

Blueberry Muffins

This is a recipe from the restaurant where I used to work. We'd make them fresh on weekend mornings and they would sell like Hot Cakes! I love how the fresh blueberries are subtly sweet and pop in your mouth. Makes 9 large muffins.

Muffin Batter
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
2/3 cup milk
1 cup fresh blueberries

Topping (if desired)
1/2 cup white sugar
1/3 cup flour
1/4 cup butter, cold and cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F.
Grease muffin cups or line with muffin liners.
Make Muffin Batter. In a large bowl, combine flour, sugar, salt and baking powder.
In a small bowl, mix together vegetable oil, egg and milk.
Mix the wet ingredients with the dry ingredients.
Fold in fresh blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:
Mix together sugar, flour, cold butter, and cinnamon.
Blend with a pastry cutter until well mixture is coarse and crumbly.
Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven.


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