Blueberry Muffins

Blueberries have made an appearance on the 9th Street produce stands, a sure sign of summer. I’ve eaten bowls of them, tossed them in a blender with yogurt and honey, but yesterday I finally broke down and made muffins. It had to be done. I figure if you’re going to make blueberry muffins, you may as well go whole hog and add a crumb topping.

  •  1 1/2 cups flour
  •  3/4 cup granulated sugar
  •  1/2 teaspoon salt
  •  2 teaspoons baking powder
  •  1/3 cup vegetable oil
  •  1 egg
  •  1/3 cup milk
  •  1 1/2 cups fresh blueberries
  •  1/2 cup granulated sugar
  •  1/4 cup flour
  •  1/4 cup butter, cubed
  •  1 1/2 teaspoons cinnamon

1. Preheat oven to 400º. Line a muffin pan with muffin papers.

2. Combine 1 1/2 cups flour, 3/4 cup of granulated sugar, salt, and baking powder. Pour vegetable oil into a measuring cup, then add the egg, and enough milk to fill a one cup measure. Combine this with the flour mixture. Fold in the blueberries. Fill muffin cups about 2/3 full.

3. Make the crumb topping. Combine 1/2 cup granulated sugar, 1/4 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon in a bowl and mix with a fork. Sprinkle over muffins.

4. Bake 20 to 25 minutes, test with a toothpick. Makes a dozen muffins.

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