I will be honest, I am not entirely sure why, but for all long weekends I want to make muffins or some other baked good (occasionally Texas Sheet Cake, I’ve been known to go crazy with banana bread and cupcakes also). This past weekend was even more special because I was at the beach with the hunny & part of his family. I know that his family likes blueberries, which lead me to believe it was imperative for me to make blueberry muffins and haul them down to the beach. Boy, am I glad that I did. We ended up having a great time. I think we both needed some down time after the travels and the craziness that is wedding planning. Although, I am happy to say the only two things I feel like I haven’t gotten a start on are flowers and a cake. I’m making appointments for next weekend for flowers, and the cake, well, that will come in time. But I have to say, when people say they will respond, and don’t, it makes me less inclined to use them. I know the day might not be important to you, but it is to me so if you don’t treat me well before my big day, how are you going to treat me on what I feel is the most important day in my life ::diatribe over::
Back to the blueberry muffins. They were a huge success. This is a fantastic recipe that I’ve used for years and wanted to share it with you all. I thought that I would add in some pictures to make it a little more interesting and to show consistency of the batter at different parts.
To Die for Blueberry Muffins
(Courtesy of Colleen from Allrecipes)
- 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 (I like to add a few extra)
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1-1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Grease muffin cups or line with muffin liners. (The tube on the right are all my muffin liners, I used to bake cupcakes, A LOT)
Mix this with flour mixture. This is what the batter should look like.Fold in blueberries. And yes, I mean fold, not stir violently. Trust me, it ends up leading to a very interesting violet colored muffin without delicious juicy blueberries in the middle.
Fill muffin cups right to the top and sprinkle with crumb topping mix. The original recipe calls for making 8 muffins but I make 12, this way, they don’t over flow, and you have a nice even dozen. I use a mini ice cream scoop which I use for making cookies.
To make crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. I use a french pastry blender to mix. I find a fork isn’t as productive, but works if you don’t have the french pastry blender. This is what it looks like when you first start blending.
I hope you enjoy these, I had fun making (and eating!) them!