#17 Blueberry Muffins

I write this to you from Coffee Bean in Santa Monica as I wait for my last day of training for my internship. [Sidenote: I found a Krispy Kreme on Wilshire in Santa Monica. :D!] This morning I did my first day interning and got to watch/help with a PreK class from downtown LA. They were beyond precious. If you know me even slightly, you know I am baby crazy and these little kids were just, sigh…so cute.

Anyways! I have made Blueberry Muffins a bunch of times before but was never satisfied with them. They were always good, sure, but not good enough. I ventured out and found a new recipe, and its amazing. I’ve made it last weekend and then this week too. I had 3 this morning…

The batter is very deceiving. Looks like it isn't going to make anything!

Covered in chunks of butter and cinnamon for a yummy crust on top!

The recipe only makes 9, but doubling it wouldn’t be very difficult. And 9 is perfect for my family. Six for me and 3 for my mother. The father does not like blueberries in his Blueberry Muffins, go figure.  🙂

These are really simple to make. I woke up the other morning and walked downstairs and made these. I was half asleep the entire time. Definitely worth getting out of bed for though.

Right out of the oven! I dont use liners for muffins, just seems silly. Just grease the tin.

And….

It is as good as it looks

It’s best if you eat them right away, but that is never an issue in my house.

I welcome all of you over for breakfast on the weekends and I’d be happy to make you these muffins 🙂 But incase for some reason you don’t want to come over….here is the recipe 🙂 Link to recipe.

Blueberry Muffins

Ingredients

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

 Directions
1. Preheat oven to 400 degrees F. Grease muffin cups.
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.
Enjoy!

Madeline

Leave a Reply