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Blueberry Muffins

Posted on | July 3, 2010 | No Comments

I have tried several blueberry muffin recipes, and I still hadn’t found one that thrilled me, until I found this recipe. The others were either too dry, or too spongy, or bland. These are moist and full of flavor and I love the crumb topping. I have made these to freeze most of the batch and they freeze very well. Put them in a large freezer bag (once they are cooled) and freeze them until you’re ready to serve them. You can either thaw them overnight and reheat them for a few minutes in the oven, or you can reheat them from frozen in the microwave for about 15 to 25 seconds. Of course, you don’t have to freeze them at all because they will disappear quickly. These are best with fresh blueberries, but you can use frozen ones as well. Just make sure you thaw them first, because if you don’t, your batter will start to get hard and it will be difficult for you to fill your muffin cups.

Blueberry Muffins
3 c. flour
1 1/2 c. sugar
1 t. salt
4 t. baking powder
2/3 c. vegetable oil
2 eggs
~2/3 c. milk
2 cups (or 1 pint)  blueberries

Streusel Topping:
1/2 c. sugar
4 T. and 4 t. flour
4 T. butter, cubed
1 1/2 t. cinnamon

Preheat the oven to 400 degrees. Line 16 muffin tins with paper liners. Combine flour, sugar, salt and baking powder in the bowl of a mixer fitted with the paddle attachment. Place vegetable oil into a measuring cup; add the eggs and enough milk to fill the cup to the 2 cup marker. Mix this with flour mixture. Fold in blueberries. Pour into lined muffin cups until they are 2/3 full. To make streusel topping, combine listed ingredients and mix well with a fork until crumbly. Sprinkle over tops of muffins. Bake at 400° for 20-25 minutes.

Source: Adapted from Annie’s Eats

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