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.
