Friday, July 09, 2010

Blueberry Muffins--Take Two

My daily contribution to my year long "Around the House" photo project. 365 photos. Blogged here.

Breakfast for Dinner

Last summer, I made blueberry muffins. And while I liked that recipe, it wasn't omg-I'll-never-leave-you good. So, when I found myself when a container of blueberries and husband who wanted muffins, I thought I would try another. This time I turned to All Recipes. I figured with a 4.5 star rating and over 4,000 reviews, these had to be good.

Makes 24 muffins

1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 sp ground cinnamon

PREHEAT oven to 400F
GREASE muffin tin
RINSE and REMOVE stems from berries.

COMBINE 1 1/2 cups flour, 3/4 cup sugar, salt, baking powder in a medium bowl
MEASURE vegetable oil in a glass measuring cup
ADD egg and enough milk to bring the total volume to 1 cup
ADD oil, egg, and milk mixture to the flour
FOLD in blueberries

MIX 1/2 cup sugar, 1/3 cup flour, butter, and cinnamon together in a separate bowl, using a fork

FILL muffin cups with muffin batter
SPRINKLE tops with crumb topping

BAKE 20-25 minutes until a toothpick inserted into a center muffin comes out clean


My Thoughts
1. This recipe made a LOT of crumb topping, so I was very generous with the sprinkling. You could probably halve the amount and be fine.

2. The crumb topping was tasty, but pushed these firmly into the dessert realm. Even my hubby (who likes pie for breakfast) found them a bit much first thing in the morning. Perhaps a lighter touch would help.

3. The texture of these was wonderful. They pulled apart quite nicely and were light and moist.

4. There were not enough berries to go around, my last couple of muffins were actually berry-less! Definitely increase the berries to 1 1/2 or 2 cups.

5. The end result? These were good, but I am still on a quest for the perfect blueberry muffin recipe!

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