I had some blueberries leftover from the weekend and I hate to waste. As I am not really a fan of eating them plain I thought I would whip up a batch of muffins. I mean, who doesn’t like a muffin, especially one with a crunchy, cinnamon topping. These muffins are so fast, so easy and to quote the title “to die for”. They are scrumptious! Try them today I think you will enjoy them! This recipe is from All Recipe’s.com.
To Die For Blueberry Muffins
From: All Recipes.com
- 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
- Preheat oven to 400 degrees, spray muffin tins generously with cooking spray.
- 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 egg, oil mixture with the 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.
These muffins are a little bit of a challenge to get out of the pan unless you really sprayed the pan well, which apparently I did not because I had to pry them out, and they were hot and messy. Once I had them out I set them in liners to keep them from falling apart as they cooled. If you used the paper muffin liners, then part of the muffin gets lost on the paper. Nevertheless, they were delicious. I personally think they are best still warm, but be careful not to burn yourself on the hot blueberries.