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) …
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) |
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 |
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.
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.
These muffins look great! How did you know what to modify from Betty Crocker?
When I followed the recipe exactly, my husband complained that they weren’t good enough. So I added more milk and cooked them for less time. Noooow he is happy.