I actually surprised myself on Sunday morning. I woke up at six AM, rolled out of bed, retrieved my 2-year-old and started baking by 6:30. The house smelled absolutely out of this world and we were munching on fresh muffins all before 7:30 AM.
My inspiration took place Saturday whenever we visited our local farmers market and picked up two containers of the freshest blueberries you’ve ever seen. And they’re local! I encourage you to do yourself a favor and make these muffins immediately.
The original recipe comes from All Recipes with one small change. And let me tell you, people, these muffins are to die for.
What you will need
- Mixer (not absolutely necessary, but much easier)
- 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
- 1/2 brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Mom It Down!
Preheat oven to 400.
Take the butter out of the refrigerator. (Make sure it’s room temperature before you move onto the topping later.)
Add the flour, baking powder, and sugar to the mixer. Put that aside. Take a measuring cup, add the oil, egg and milk so you have the equivalent of 1 cup.
Add that to the flour mixture. Stir it up!
Add the blueberries. It’s probably best to do fold in the blueberries by hand as you don’t want them to break up.
Fill greased (or cupcake papers) muffin tins 2/3 full. I filled mine up really quite high because I like my muffins to rise above the top of the muffin tins! (For the record: I only got 8 muffins from this recipe.) It’s up to you, really.
Add everything into the mixer. Stir it up. It should be crumbly but I have over-mixed and ended up with a more creamy topping and it’s ended up perfect.
Sprinkle your topping on top of each muffin. It’s best to be too liberal with the topping as the muffins may not rise under the weight.
Bake for 20 minutes.
Make sure you have fresh blueberries. Frozen blueberries aren’t nearly as awesome and wonderful. There’s nothing that can compare to the way some of the berries burst during baking. A few of my muffins had caramelized gooey blueberry juice oozing out of them. It was awesome. That probably won’t happen with frozen berries.
You can substitute any fruit for the blueberries. Next up, I’m going to try strawberries or maybe, JUST MAYBE if I’m feeling really insane, I’ll grab some fresh currants from the local market and give them one more try.
I haven’t yet tried this with part whole wheat flour because they are just so amazing as is. But I reckon I’ll do that eventually.
Also, if you don’t have brown sugar, feel free to use regular sugar for the topping. That was what the original recipe suggested.
Lastly, you can skip the topping entirely. They’re perfectly wonderful without it.
As always, I’d love your comments and suggestions!