I used to spend a lot of Friday nights baking; it’s one of my favorite hobbies. I cook and bake a lot more in the Fall. I light the candles, play music, and get my baking clothes on. It puts me in the best mood. I do the same around Christmas time .
Before the weekend road trip, I baked homemade blueberry muffins for everyone. It was a last minute decision while I was walking through Earthfare. Their blueberries were on sale and I couldn’t resist.
This muffin recipe was really simple and didn’t require any unordinary ingredients. They’re perfect for the office, a brunch with friends, or to keep around the house!
I googled “best blueberry muffin recipe” and found this one! It had a lot of comments and five stars, so I knew it wouldn’t disappoint.
I ended up doubling the recipe and it made 18 jumbo muffins.
Ingredients: 1 1/2 Cups All-Purpose Flour, 3/4 Cup White Sugar, 1/2 Teaspoon Salt, 2 Teaspoon Salt, 2 Teaspoon Baking Powder, 1/3 Cup Vegetable Oil, 1 Egg, 1/3 Cup Milk, 1 Cup Blueberries.
Streusel: 1/2 Cup White Sugar, 1/3 Cup All Purpose Flour, 1/4 Cup Butter, cubed, 1 1/2 Teaspoon Ground Cinnamon.
Note* You do not need to double the streusel ingredients when making extra muffins. I had way too much leftover.
- 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 right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb 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.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
The muffins turned out great! They were evenly sweet, moist, and exploding with blueberries! They were eaten up way too fast. I’ll be making these again!
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END OF SUMMER GIVEAWAY
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