The other day I was looking through other blogs and found this blueberry muffin recipe on Mommy Cooks site. It looked healthy but also had a crumb topping on it. 
So, I pulled out a bag of my frozen blueberries from this summer and set to work. In deed, this is a simple recipe and turned out very well. The batter that I had was VERY thin and that led to some of the topping settling to the middle of the muffin. Just a nice little surprise there! Because of the blueberries this is full of antioxidants; thus, this is my entry for Sweetnicks' ARF Tuesday. Stop by and check out the other great recipes.
Blueberry Crumb Top Muffins
So, I pulled out a bag of my frozen blueberries from this summer and set to work. In deed, this is a simple recipe and turned out very well. The batter that I had was VERY thin and that led to some of the topping settling to the middle of the muffin. Just a nice little surprise there! Because of the blueberries this is full of antioxidants; thus, this is my entry for Sweetnicks' ARF Tuesday. Stop by and check out the other great recipes.Blueberry Crumb Top Muffins1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries
CRUMB TOPPING
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
2 tablespoons butter 
Heat oven to 400 degrees.Grease bottoms only of 12 medium muffin cups or paper lined cups. Beat the milk, oil, vanilla extract and egg. Stir in the flour, sugar, baking powder & salt all at once until flour is moist THE BATTER SHOULD BE LUMPY-DO NOT OVERMIX. Add the blueberries, combine and divide batter evenly among muffin cups. Sprinkle each using about 2 tsp of the prepared topping. Bake 20-25 minutes or until golden brown. Remove from pan to cool.
Heat oven to 400 degrees.Grease bottoms only of 12 medium muffin cups or paper lined cups. Beat the milk, oil, vanilla extract and egg. Stir in the flour, sugar, baking powder & salt all at once until flour is moist THE BATTER SHOULD BE LUMPY-DO NOT OVERMIX. Add the blueberries, combine and divide batter evenly among muffin cups. Sprinkle each using about 2 tsp of the prepared topping. Bake 20-25 minutes or until golden brown. Remove from pan to cool.
Blueberry muffins are always my default muffin, when all else fails, make blueberry.
ReplyDeleteThose look good.
These look great! Blueberry muffins might be my favorite and I love a crumb topping. If they don't have the crumb topping, then I like them with the course sugar crystals.
ReplyDeleteI hope all is going well!
I try and I try but I just can't bring myself to like blueberry muffins. I'm not sure it's the fault of the blueberries though, I'm not a big muffin fan in general.
ReplyDeleteI hope you're not working too hard.
Peabody - They are SOOOO good but I tend to just eat the blueberries rather than use them in muffins!
ReplyDeleteLinda - Thanks! I'm one of those muffin TOP eaters...the little bumps just call to be eaten!
RDM - It's probably the muffin thing in general. I think that even if you like blueberries, if you don't like muffins, you won't like blueberry muffins. Not working too hard right now...my last rotation wasn't bad and this one (psychiatry) isn't demanding either. It's been nice.