I believe it was 4 consecutive weeks that my husband has begged me to make these blueberry muffins. Finally, I crumbled. So here it is (adapted from Betty Crocker) …

cooking diagrams

Muffin Batter: Mix the following ingredients (starting with liquids and adding dry ingredients). Once the batter is mixed, stir in the blueberries.

3/4 cup

milk

1/4 cup

oil

1

egg

2 cups

flour

1/2 cup

sugar

2 teaspoons

baking powder

1/2 teaspoon

salt

1 cup

blueberries (frozen or fresh)

IMG_3875bIMG_3876b

Topping: For the crumble topping, mix the following ingredients together until crumbly with a fork.

1/4 cup

flour

1/4 cup

brown sugar

1/4 teaspoon

cinnamon

2 tablespoons

butter

IMG_3880bIMG_3881b

Construction: Using a greased ice cream scoop, scoop equal portions into each greased muffin cup. This recipe should fill twelve cups. Add a tablespoon of the topping to the top of each. Bake for about 20 minutes at 400 F (until a toothpick comes out clean), and remove to a cooling rack as soon as possible. Delaying the transfer allows steam to build up and condensate, and that’s just gross.

IMG_3878bIMG_3883bIMG_3888b

Let cool for a few minutes, and then dig in. They are best fresh out of the oven, but my favorite is sliced, toasted, and buttered.

IMG_3907

Leave a Reply

You must be logged in to post a comment.