So much for subtle introductions.....
Yesterday my mother in law sent us some fresh blueberries she had picked at my uncle-in-law's (is that a word?). So, like any good Southern woman should, I decided to look for a recipe for blueberry muffins, or pies or something. A recipe filled with sugar and refined flour. Because, who wants to eat a raw blueberry filled with nothing but antioxidants and stuff? Not me!
I happened upon a recipe titled "To Die for Blueberry Muffins" on one of the recipe websites. I read over it and realized I
I whipped up a batch. Just as they were coming out of the oven some friends of ours came by to pick up their son. So they each had one, and LOVED them! I also had one or two, or four. But who is counting?
By this morning, the entire dozen was gone! Don't worry. I had help eating them all!
Being the thoughtful person I am, I made another batch just
Here's what you will need:
- 1 1/2 cup of all purpose flour
- 3/4 cup of sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup blueberries
- 1/2 cup sugar
- 1/3 cup all purpose flour
- 1/4 cup butter (cubed)
- 1 1/2 tsp ground cinnamon
1. Preheat oven to 400. Grease muffin cups or insert liners. (I highly recommend liners with these muffins because of the fruit. It sinks to the bottom and makes a mess of the muffin. But they are still delicious even if they fall apart and have to be eaten with a fork!)
2. Add 1 1/2 cups flour to a large mixing bowl.......
like so.3. Combine 3/4 cup sugar.....
I love my Domino sugar in the can! Cute, huh?
4. Add 1/2 tsp salt
I love my Domino sugar in the can! Cute, huh?
But get the lumps out of your sugar, first!5. Add 2tsp of baking powder
That can of Clabber Girl reminds me of my grandaddy. He always cooked with it.
7. Add 1 egg to the oil
8. Now add milk to the oil and egg mixture, until it reaches the 1 cup line
The oil will reach the fill line. The milk settles to the bottom. It's called magic, or maybe just physics, I think.
Remember, I doubled this recipe. Only I forgot that tidbit when I mixed the egg mixture. So I had to repeat this step. I didn't take a picture. But pretend you saw it. Ok? Great!
6. Now. Add 1/3 c. of vegetable oil to a 1 cup measuring cup
7. Add 1 egg to the oil
8. Now add milk to the oil and egg mixture, until it reaches the 1 cup line
The oil will reach the fill line. The milk settles to the bottom. It's called magic, or maybe just physics, I think.9. Now mix the oil, egg, and milk. Then pour into the flour mixture.
Remember, I doubled this recipe. Only I forgot that tidbit when I mixed the egg mixture. So I had to repeat this step. I didn't take a picture. But pretend you saw it. Ok? Great!10. Mix. Then fold in blueberries.
What does "fold in" mean, anyway?
13. Add 1/2 c. sugar and 1/3 c. of all purpose flour
........I'm still singing Mambo # 5..........Lovely.
14. Add to this 1 1/2 tsp. ground cinnamon
15. Mix with a fork.
After making these twice I've realized that it is important to keep the butter cold until you're ready to mix it. I let it get way to soft yesterday, and a little too soft today. Partly because I was taking pictures....instead of working with a sense of urgency!
You want the butter mixture to stay "crumbly". If it gets too warm it becomes a cinnamon sugar blob!
What does "fold in" mean, anyway?11. Stir.
In the words of Lou Bega, "If it looks like this, then you're doing it right!"
Now.....the good part......the topping!
Now.....the good part......the topping!
12. Start with the cubed butter
13. Add 1/2 c. sugar and 1/3 c. of all purpose flour
........I'm still singing Mambo # 5..........Lovely.14. Add to this 1 1/2 tsp. ground cinnamon
15. Mix with a fork.
After making these twice I've realized that it is important to keep the butter cold until you're ready to mix it. I let it get way to soft yesterday, and a little too soft today. Partly because I was taking pictures....instead of working with a sense of urgency!You want the butter mixture to stay "crumbly". If it gets too warm it becomes a cinnamon sugar blob!
16. Now fill the muffin cups with batter and top with crumbles before baking.
Today I used large cup disposable muffin tins, because I'm going to share them. Well, probably.
I use enough crumbles to cover the tops of the muffins. I use only about half of what the recipe calls for. But to each his own. I LOVE the topping. I just didn't want the cinnamon topping to overpower the blueberry flavor.
Anytime I bake in those thin throwaway pans, whether it be pies, or cupcakes or whatever, I put that pan on a cookie sheet to bake. I'm always afraid the bottom won't get done otherwise.
The doubled recipe made 12 big "bakery size" muffins. After putting them on the cookie sheet I didn't have enough room, so I had to use both ovens.
Today I used large cup disposable muffin tins, because I'm going to share them. Well, probably.
I use enough crumbles to cover the tops of the muffins. I use only about half of what the recipe calls for. But to each his own. I LOVE the topping. I just didn't want the cinnamon topping to overpower the blueberry flavor.17. Bake on 400 for 20-25 minutes.
Anytime I bake in those thin throwaway pans, whether it be pies, or cupcakes or whatever, I put that pan on a cookie sheet to bake. I'm always afraid the bottom won't get done otherwise.
The doubled recipe made 12 big "bakery size" muffins. After putting them on the cookie sheet I didn't have enough room, so I had to use both ovens.18. Remove from oven and let cool.
I left mine in the pan to cool. Got busy and didn't bother with a wire rack.
ENJOY!!!
Hello, most fabulous blueberry muffins ever!
Where have you been all my life?
I left mine in the pan to cool. Got busy and didn't bother with a wire rack.ENJOY!!!
Hello, most fabulous blueberry muffins ever!Where have you been all my life?
Where are my muffins!!!! Can't be posting about food on a blog that a pregnant lady reads!!! Now I've got to go find me some blueberries...thanks for the recipe!
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