Friday, July 11, 2014

To-Die-For Blueberry Muffins

As I have mentioned a few times before, it is blueberry season here in the south. Blueberries are everywhere! In my opinion, the best way to celebrate is to bake something with them! I got this recipe from I use them a lot because you can see many comments on each recipe and adjust as needed based on the comments. This recipe got 4 1/2 stars from 7,032 people! I expected it to be a winner and it is! You can see the original here. This post is my interpretation of the recipe.


To-Die-For Blueberry Muffins
1 1/2 cups all purpose flour  (I used white whole wheat flour that I ground myself.)
3/4 cup white sugar
1/2 tsp salt
2 tsps baking powder
1/3 cup vegetable oil  (I used olive oil.)
1 egg
1/3 cup milk  (I read in the comments that buttermilk makes it creamier tasting. I didn't have any fresh buttermilk so I used regular skim milk.)
1 cup blueberries  (I used 2 cups.)

For the topping:
1/2 cup white sugar
1/3 cup all purpose flour  (I used store bought all purpose flour.)
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon

Start with the batter. Mix the flour, sugar, salt and baking powder together in a medium bowl. In a one cup liquid measuring cup, pour in the oil. Add the egg and fill the rest of the cup with milk. I used a 1 1/4 liquid measuring cup so it wouldn't overflow when I poured the milk.

Mix the liquid ingredients into the dry ingredients. Although it didn't say in the directions, I whipped the liquid ingredients together with a fork for a minute or two before I added them.

Fold in the blueberries.

Making the batter was super simple and didn't take more than 10 minutes! 

Next, make the topping. The recipe states that the batter/topping will make 8 very large muffins. In my opinion, the topping makes too much for 8 muffins. However, since I doubled the amount of blueberries, I had enough batter for 15 smaller muffins. I was quite generous with the topping and I still had some left over! If you are only making 8 muffins, you can reduce the amount of topping you make.

Bake at 400 degrees for 20 to 25 minutes. I baked mine for 20 minutes because I made smaller muffins. 

Loaded with 'yummyness'! (Is that a word?) Quick and easy to make, and oh so good! I am going to make some homemade cultured buttermilk this weekend and make these again!

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