One of my favorite blueberry baked goods is definitely blueberry muffins. I've been wanting to make blueberry muffins for a while now, but I kept not having time.
Once I started baking them, I remembered again how quick they are to make. They are even quicker to make if you don't go through with adding the streusel topping. I personally like how the muffins look without the streusel. The streusel hides some of the bright bleeding blue berries. But once I tasted them with the streusel, I knew it was worth the extra step. The streusel adds a whole new dimension to the blueberry muffins and makes them really delicious.
I could eat these all day long. This was the first recipe I ever used to make blueberry muffins. I know I should try out some other recipes, but it's hard to go away from such a great recipe. I'll try out some other recipes later, but I had to make this one first.
Blueberry muffins (recipe from Colleen on allrecipes)
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 2 cups fresh blueberries
- Streusel topping
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups 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 flour mixture. Fold in blueberries. Fill muffin cups about 2/3 full, and sprinkle with streusel topping mixture.
- To Make Streusel Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. (I mixed with fork and then mixed with my hands, pressing the mixture together and then rubbing it between my fingers to make it crumbly)
- Bake for 20 to 25 minutes in the preheated oven, or until done.