I'm always looking for something new to try. A while back I came across the best blueberry muffin option I've tried to date.
If you are still making boxed muffins, you have to stop now. These guys will change everything and you'll never go back.
I have made these three times now and every time they've won the types of responses every baker desires to hear. The latest on Monday was, "These are waaaaay better than any bakery or coffee shop." Thank you roommates and sister. I totally agree.
www.allrecipes.com knew what they were doing naming them "To Die for Blueberry Muffins".
They are so good you'll want to make them again and again. Don't say I didn't warn you!
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 milk
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
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, and sprinkle with crumb topping mixture.
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.
My tips that make a difference:
- Place your muffin tin on a cookie sheet during baking. It will keep the muffins from burning.
- I don't fill the cups to the top, I stretch it out to make 12 muffins.
- Don't over mix the batter.
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