Sunday, September 6, 2009

To Die For Blueberry Muffins

This recipe is from and the person who submitted the recipe named it "To Die For Blueberry Muffins". I on the other hand do NOT think they are to die for. Actually, I originally came across it from a food blog that I LOVE.
I highly recommend that you check out her site. She found the recipe on and said this muffin recipe is her all time favorite. Her muffins looked better than mine and obviously tasted better. I was disappointed in the results. Back to the drawing board - trying to find the ultimate blueberry muffin recipe.

This photo is kind of deceiving. They almost look "pretty". They weren't.

There was a nice sprinkling of struesel on top. After baking and cutting, I realize that the struesel somehow ended up in the middle. What in the hell??!! The texture was somewhat crumbly - I even sifted the dry ingredients first!

To Die For 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
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.

1 comment:

Anonymous said...

I LOLed at your streusel situation. Would be nice to have some inside AND on top, but how weird is that??