Tuesday, May 19, 2009

The Best Blueberry Muffins on the Planet!

***Alrighty folks, guess what...the recipes are making a strong come-back!!! I know I've devoted a lot of time to my posts about our Europe trip lately (and I certainly hope that you've enjoyed them!), but now that those posts are completed I can get back to posting all recipes! Yippee!

I've got to start with the most amazing blueberry muffins on the planet...seriously...I'm not kidding. These.Are.Fantastic! On a recent Sunday morning, Brad mentioned that he wanted blueberry muffins for breakfast. He was kidding...he didn't actually expect me to have everything I needed to make these kick-butt muffins. But surprisingly, I had all I needed. About 45 minutes later, these delectably scrumptious, bakery-quality muffins were sitting on a cooling rack...just beckoning me over to them..."Eat me!" they were saying....LOL.

We took one bite and we were both in love. I don't know if it was simply because we were just craving blueberry muffins or not, but you gotta try these! The cinnamon-y crumb topping that goes over the top before baking is just incredible. These muffins puff up so beautifully...Serve these, and everyone will think you spent $3.50 on each one at the bakery! These are SURE to impress!***

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

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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.
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.
Bake for 20 to 25 minutes in the preheated oven, or until done.


Memória said...

I've made this two times! One of those times, I made them for my students. Every single one of them loved them. I agree that these are perfect!! Your photos are lovely as well.

What's Cookin Chicago said...

Looks great and bursting with berries!

Marta said...

I've been looking for a great blueberry muffin recipe and I think your description just sold me!
I'll try these for sure!
Is that a photo of you and Tyler?! So lucky!

Jo said...

These look deliciously moist and yummy. Lovely pictures and I'm definitely going to bookmark this for a mid-week baking project.

Victoria said...

Celeste, I am so thrilled to have stumbled across your blog! There are some delicious-looking recipes on here, and great photography as well! I really love your Italy pictures...I went in 2006 and have been itching to return ever since, especially since I didn't get the chance to see Venice. Your wonderful pictures made me feel as if I'd gone back to Italia! Thanks again, and keep up the fantastic work!

Your new fan,

Joanne Choi said...

these do look super yum...can't wait to try them.

Unknown said...

Great recipe! The muffin dough tastes just like the boxed kind. Yes, I tried the dough pre-baking. :) I made mini-muffins, so my son could enjoy them in the morning. He devoured them! Thanks soo much for sharing this delightful wonder. It's made its way into my recipe box. Yum!

Anonymous said...

these ARE awesome. I actually just did them last week when i was going through my allrecipe cookbook.