Last week, found nice & fresh blueberries on a great deal at our local farmers market. Since my son had refused to eat them as such, decided to hide it in one of his favorite treats - muffin!
So, here comes the recipe for a yummy blueberry muffin that I tried. (Source: Searched the net for several muffin recipes of this kind and ended up with this version.)
Blueberry Muffins
Ingredients
All purpose flour - 1 1/2 cups
Sugar - 3/4 cup
Salt - 1/2 tsp
Baking powder - 2 tsp
Vegetable oil - 1/3 cup
Egg - 1
Milk - 1/3 cup
Blueberries (Fresh) - 1 cup
For (Crumb) Topping:
Sugar - 1/4 cup
All purpose flour - 1/4 cup or less
Butter - 2 thin slices (about 1/8 cup)
Ground cinnamon - 3/4 tsp
Method
Preheat oven to 400 degrees F. Grease muffin pan or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to fill the cup.
Mix this with the flour mixture. Now fold in blueberries gently.
Do not mix the batter too much which could make your muffins settle too much, not fluffy.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping:
Mix together 1/4 sugar, flour, butter slices, and cinnamon.
Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
Enjoy the muffins! 😊
Note: This above measurement yields 6 large muffins.
Variation: Can replace the blueberries with 1 cup of mini chocolate chips and am sure kids would love it!
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