To Die For Blueberry Muffins

   We saw some fresh blueberries and wanted to do something with them. We looked through one of our favorite recipes books and found To Die For Blueberry Muffins. Little Chef A and Little Chef D were working together this time on this recipe. Little Chef A measured out the flour, salt and baking powder.  I helped her measure out 1/3 cup vegetable oil in a 1 cup measuring cup. She then cracked an egg to add to it and then filled the measuring cup the rest of the way with milk. It was an interesting way to measure out those ingredients, but we worked through it.

The blueberries were measured out 2 for the cup, 1 for me, 2 for the cup, 1 for me. They were then folded in very carefully.

The topping was mixed together and then Little Chef D sprinkled it on top of the muffins.

When we checked the muffins halfway through we realized we made a huge mistake! We did not add the butter to the topping. Oh well. We let it cook until done then shook off the topping and ate the muffin sans topping. The muffins were great. We would make them again and next time make sure to add the butter to the crumb topping!

To Die For Blueberry Muffins

1 1/2 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup vegetable oil
1 egg, beaten
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup butter, cubed

1. Preheat oven to 400 degrees F. Grease a muffin pan or line with muffin papers.
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. Add the flour mixture, stirring just until moist. Fold in blueberries. Fill muffin cups right to the top and set aside.
3. Mix together 1/2 cup sugar, 1/3 cup flour, and 1 1/2 teaspoons cinnamon. Cut in butter until mixture resembles coarse crumbs. S[rinkle topping over muffins.
4. Bake in the preheated oven for 20 to 25 minutes or until done.


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