Sunday, August 16, 2009
My friend Holly blogged about "To die for blueberry muffins" and since we had blueberries in the fridge, I was inspired to try the recipe. The recipe was originally posted on allrecipes.com.
I kept the Blueberry Muffins part of the name because I'm a simple kinda gal and don't need all the superlatives. Plus I don't think they were to die for, they were good, but not to die for. On the other hand, I'm not a muffin fan so what do I know.
The recipe below includes my modifications (I used a different topping, yogurt instead of milk, and modified instructions). See the links above if you want the original recipe.
1 1/2 cup all-purpose flour
scant 3/4 cup white sugar
1/2 teaspoon sale
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup plain yogurt (can use buttermilk or milk instead)
1 tablespoon milk or cream
1 1/4 cup fresh blueberries
2/3 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 tablespoons butter
Preheat over to 400 degrees.
1. Sift dry ingredients together.
2. Beat egg, then add oil, yogurt, and milk.
3. Fold dry and wet ingredients together, then gently fold in blueberries.
4. Fill muffin liners (in the pan of course) almost to the top, then sprinkle with topping. You may have some topping leftover.
5. Bake 20 to 25 minutes or until inserted toothpick is clean.
Store uncovered to keep the topping crunchy.
Makes 10 regular size muffins. I used the Pampered Chef muffin pans, if that gives you any idea of size.