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Best Ever Blueberry Muffins

It’s always busy in my kitchen after my weekly visit to the local farmer’s market.  This week I brought home fresh Silver Queen corn, purple hull peas, lima beans, okra and blueberries. 

The peas, most of the beans, the corn, and all but 2 cups of the blueberries went to the freezer.  Then I decided we’ve worked so hard this weekend that we deserve a treat, so I made these delicious blueberry muffins with the fresh berries. 

Blueberry muffins

Blueberry muffins

What I love about this recipe is that blueberries don’t sink to the bottom of the muffin…the batter is gluey enough to hold them up.  The berries are spread all throughout the muffin.

Blueberry muffin

Blueberry muffin

This recipe makes 6 huge, overflowing muffins, but I double the batter recipe to make 12.  I still just use the recipe below for the topping, it makes enough for 12 muffins.

Best Ever Blueberry Muffins

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

Directions
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

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.

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.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Have I mentioned before that I love summer?

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