For the past month I have been craving blueberry muffins. I finally gave in to that craving this Memorial Day weekend and produced these scrumptious gems!
These definitely are not your typical, run of the mill muffins. And they are definitely NOT the kind that you just add water to and bake.
Only the freshest ingredients are used…..
…..to make these remarkable little miracles of sweetness….
Let me show y’all how it’s done….
You’re going to line your muffin/cupcake tin with liners. If you don’t want to use the liners, make sure you grease and spray the heck out of your muffin tin or else the muffins will stick. And that would not be fun!
Combine and mix your dry ingredients together (except for blueberries) in a mixing bowl…
(yes, my Mickey Mouse measuring spoons are totally rocking that salt)….
Combine your egg, vegetable oil, and vanilla extract in a cup measuring 1 cup…then fill the cup with milk until the liquid reaches the top…….no stirring is necessary….
Mix your dry ingredients with your wet ingredients, then add and fold in your blueberries….
Mix everything until well combined (do not stir to much or else the muffins will not bake properly. It’s ok to leave it a little lumpy and to have some of the flour not mixed in). Use an icecream scooper and place one scoop of batter inside each muffin liner.
In another bowl, mix the ingredients for the toppings together….
…..sprinkle topping mixture over the top of the batter…it’s ok if it gets a little messy…I won’t tell 😉
Bake in a preheated 400 degree oven for 20-25 minutes…..
…..or until a toothpick inserted into the middle of each one comes out clean.
These pair well with a glass of cold milk or a nice cup of coffee in the morning. Another awesome tidbit…it only makes 6 muffins so you are not left with so many left overs afterwards.
Go ahead and give them a try! I dare ya 😉
Yummy-licious Blueberry Muffins
(makes 6 big muffins)
For the batter
1 and 1/2 cups all purpose flour
3/4 cup white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1/3 cup milk
1/2 tsp. vanilla extract or lemon extract
1 cup fresh blueberries (not frozen, fresh)
For the topping:
2/3 cup brown sugar
1/4 cup flour
1/4 tsp. cinnamon
2 tbsp. butter at room temperature
1. Preheat oven to 400 degrees. Thoroughly grease or line muffin tin.
2. Combine the flour, sugar, salt, and baking powder in a large bowl. Stir until well mixed.
3. Place vegetable oil, egg, and vanilla (or lemon) extract in a one cup measuring device. Add enough of the milk until it reaches the top. No stirring is necessary.
4. Combine the oil mixture with the flour mixture. Stir until combined, making sure to not over mix.
5. Fold in the blueberries.
6. Mix the ingredients for the topping in medium sized bowl.
7. Sprinkle over muffins before baking.
8. Bake for 20-25 minutes or until done.
**Libby’s Notes: Use left over topping to make 6 more muffins if needed. Strawberries or chocolate chips can be substituted for blueberries.
Recipe Source: Altered from Allrecipes.com