Thursday, February 25, 2010

On Blueberry Hill...

I found this recipe online when I Googled "best blueberry muffins".  I didn't have fresh blueberries but there were some organic wild blueberries in my freezer. I defrosted them, drained most of their juice and used them in place of the fresh blueberries. I also thought the crumb topping was adding too much extra sugar and butter to a recipe that already had plenty of both to start with. For the crumb topping, I reduced the measurements to 1/8 cup of flour, a little more than 1/8 cup of sugar, 2 tablespoons of butter and 1 teaspoon of cinnamon. I have to say, they were pretty to die for.

To Die For Blueberry Muffins 

by Connie

  • 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 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. 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.
  3. 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.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

1 comment:

  1. ZOMG, these look amazing. I love how you adapted the topping, because I am a sucker for that crispy, sweet topping on muffins, but my own muffin top doesn't need it. Nice work! I will try these!