Wednesday, June 29, 2011

To Die For Blueberry Muffins


***Don't you just absolutely love waking up on a weekend to the smell of something delicious baking in the oven?  A few days after my recent surgery, my sister - Suzanne - got up early and baked these A.M.A.Z.I.N.G. blueberry muffins.  Honestly, one of my favorite moments during the week my two sisters were staying with us was being woken up by the wonderfully scrumptious smell of these muffins slowly wafting into my bedroom.  That sort of thing just makes you feel super loved and taken care of.  :)

It's actually really funny, because when Suzanne was looking for a blueberry muffin recipe the night before, she picked this recipe before realizing I already had it on my blog.  I guess great minds think alike...lol.  It's not often that I post the same recipe twice, but these muffins are worth the extra attention.  They bake up nice and big, are packed with beautiful blueberries, and the cinnamon-sugar crumble on top makes these unforgettable. 

I bet you never thought a simple little muffin could be unforgettable, did you???  :)

If you've had a chance to read my last post, you might remember me telling you about Brad and Maranne's trip to the farmers' market.  Well, they came home with a gloriously large bucket of the prettiest blueberries you've ever seen.  If you've got some fresh blueberries around the house, this is a perfect way to showcase them!  There's no better time than now to take advantage of the season's best fruits.

Surprise someone you love and bake these muffins over the weekend.  Trust me, they won't sleep very late with the smell of these muffins in the house!

Bon Appetit!***


To Die For Blueberry Muffins
Source:  allrecipes.com
 
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:
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.

4 comments:

Julia said...

Oh yes, the smell of something baking first thing in the morning, mmm, just starts the day off on a good note!

Bev said...

I just had a post about that one today. Those are the best muffins they are so moist, almost like a cupcake.

Bakers are born, not made. said...

mmm these look delicious!

Anonymous said...

Making these right now! Thanks for the recipe :)