Thursday, July 5, 2007

To Die For Blueberry Muffins

We love these!!

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk (approximately - see instructions)
1 cup fresh or frozen blueberries

Preheat oven to 400. Grease or line muffin tin. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill cup. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups and sprinkle with crumb topping. Bake 20-25 minutes or until done.

Crumb Topping: Mix together 1/2 cup white sugar, 1/3 cup flour, 1/4 cup butter (cubed) and 1 1/2 tsp cinnamon. Mix with fork or pastry blender.


Carol said...

Thanks for the crumb topping recipe, Mar. The recipe I've been using turns to toffee when you cook it, which isn't at all what I had in mind, so thank you!

Jan said...

Mary I wish you could come and be my personal chef. I just tried to make these and failed miserably. They turned out yucky and hard as a rock. It probably had partly to do with there being a bunch of sugar mixed into my flour container, don't know how that happened. I know it isn't the recipe it is just my lack of cooking skills. I will have to try again when I get the courage.

Amy D. said...

These seem to turn out heavenly at high altitude, but at lower altitude are having problems? Maybe try more baking powder at lower altitude to puff those babies up! I couldn't believe how fast these disappeared at our house :)