Tuesday, June 29, 2010

Blueberry Muffins

Recently tried a recipe for homemade blueberry muffins to make and take to church - our small groups switch off and provide breakfast on Sunday mornings - it was our small groups turn this past Sunday! And of course I wait until 11:30PM Saturday night - after getting home late from watching fireworks with a good friend and her adorable 2 1/2 year old -  to finally decide what to make. Not the best plan - definitely required a nap the next afternoon! :)

The only thing about this recipe I think is the crumble on top - I am not sure how I feel about cinnamon on top of my blueberry muffins. I want a sugary, crunchy crumble but without the cinnamon. Next time!

And of course they disappeared too fast to snap a picture! :(

From AllRecipes.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 (will omit next time)


  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.

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