Last summer I took my two nieces (then 2 and 4) blueberry picking. They had an amazing time, and amazingly learned to tell the difference between a blueberry that was ripe and one that wasn’t.
One problem: they enjoyed themselves so much that I didn’t have the heart to stop them once we had we had enough berries. So they kept picking until we finally drove off with about two thousand pounds of fresh blueberries. (Slight exaggeration. Slight.)
We got home and I came up with a great way to use up some of the surplus: “Who wants to bake blueberry muffins?”
And so we did. And even the blueberry-muffin-haters among us loved them. I made a triple recipe, thinking I’d freeze a bunch. That wasn’t necessary; they were gone in a day.
You might have a blueberry muffin recipe you love, but I promise you- you will NOT regret trying these amazing muffins! The delicious cinnamon-y topping gives them this irresistible appeal, and the amazing texture makes them absolutely unforgettable.
One problem: they enjoyed themselves so much that I didn’t have the heart to stop them once we had we had enough berries. So they kept picking until we finally drove off with about two thousand pounds of fresh blueberries. (Slight exaggeration. Slight.)
We got home and I came up with a great way to use up some of the surplus: “Who wants to bake blueberry muffins?”
And so we did. And even the blueberry-muffin-haters among us loved them. I made a triple recipe, thinking I’d freeze a bunch. That wasn’t necessary; they were gone in a day.
You might have a blueberry muffin recipe you love, but I promise you- you will NOT regret trying these amazing muffins! The delicious cinnamon-y topping gives them this irresistible appeal, and the amazing texture makes them absolutely unforgettable.
Recipe adapted from Allrecipes.com. Scroll down for non-dairy adaptation
Ingredients:
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
1 cup fresh blueberries or 1 cup frozen blueberries plus 1 Tbsp flour
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 stick butter or margarine, cubed
1 1/2 teaspoons ground cinnamon
Instructions:
Preheat oven to 400 degrees. Line a muffin pan.
In a large mixing bowl, mix the first four ingredients. Pour the oil into a 1-cup measuring cup. Add the egg to the cup, then add milk until the top. ; Pour into flour mixture and stir to combine. Gently fold in the blueberries. (If using frozen, toss the blueberries with a tablespoon of flour to help keep the color from spreading too much.) The batter will be very thick, closer to a dough. Fill muffin cups right to the top.
Combine topping ingredients until they form coarse crumbs. Cover the tops of the muffins with crumbs. Bake for 20-24 minutes.
For non-dairy muffins: sub the milk with non-dairy whip topping, not soy milk, to preserve the richness and texture of the muffin.
Yields about 10 muffins, but I always double this recipe.
these I’m definitely gonna try – when I come back – and when I have te patience to
Hi Leah!
You definitely have to try these- you’re the reason I made them (looked familiar, huh?).
I’d take a couple of these for breakfast please.
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