Friday, November 11, 2011

Blueberries. Enough said.

My mother in law was kind enough to give me some of her extra groceries yesterday.  Included was a giant bag of frozen blueberries.  This means I absolutely must make blueberry muffins.  It's a law, I think...

So this recipe makes really big, delicious muffins if you're okay with only making half a dozen.  If you want a full 12, double it up.  The crumb topping makes the whole thing so definitely don't skimp on it. Yum.

1 1/4 c all purpose flour
3/4 c sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 egg
1/3 c canola oil
1 1/2 cup frozen blueberries

Crumb Topping:
1/4 c butter
1/4 c flour
1/2 c sugar

First, preheat oven to 450. Lightly spray then flour a muffin tin.  Whisk together dry ingredients in a medium bowl.  In a standard measuring cup, measure 1/3 cup canola oil.  Add in egg, vanilla, & enough milk til you reach the 1 cup line.  Mix oil mixture into the dry ingredients just until moistened.  Fold in as many blueberries as you like, probably about 1 1/2 cups worth.

Fill the muffin tins all the way to the top with batter, which should be thick.  Mix the sugar and flour for the crumb topping together and cut in the butter.  Sprinkle over the top of the muffins.  Bake 20-25 minutes or until done.

Perfect with a cup of hot coffee on a chill November morning.  I love this muffin recipe and I think I'm going to try replacing the blueberries with some dried cranberries and fresh orange zest sometime this week...  I love cranberries with orange zest.  And this is definitely the time of year to start baking with cranberries.



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