To Die For Blueberry Muffins

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Ultimate blueberry muffin recipe

 

Like the rest of the world, we've been baking up storm during the lockdown and have started to covet flour like gold. For us, baking feels like equal parts science, art, and therapy. We've done all the testing for you and have landed on this ultimate blueberry muffin recipe. With a moist interior and crunchy cinnamon crumble on top, each bite is a sweet adventure. Don't judge us if we ate a muffin or two for lunch... 


(Makes 8 large muffins)

INGREDIENTS

Muffins:

  • 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, or more as needed
  • 1 cup fresh blueberries
Crumble topping:
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup frozen butter, grated

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. In a large bowl, combine flour, sugar, salt and baking powder.
  3. Pour vegetable oil into a 1 cup measuring cup. Add the egg and add enough milk to reach the 1-cup mark. Mix this into the flour mixture.
  4. Fold in blueberries until evenly mixed.
  5. Fill muffin cups to the top. (Should make approximately 8 muffins.)
  6. Crumble ToppingIn a separate bow, mix together 1/2 cup sugar, 1/3 cup flour, and 1 1/2 teaspoons cinnamon. Grate frozen butter into the mix. Work the butter into the flour mixture until coarse crumbs form. (Use hands to press the butter into pea size shapes, or use a pastry cutter or fork.)
  7. Sprinkle crumble topping over muffins before baking.
  8. Bake for 20 to 25 minutes in the preheated oven.

  

Ultimate blueberry muffin recipe

 

Like the rest of the world, we've been baking up storm during the lockdown and have started to covet flour like gold. For us, baking feels like equal parts science, art, and therapy. We've done all the testing for you and have landed on this ultimate blueberry muffin recipe. With a moist interior and crunchy cinnamon crumble on top, each bite is a sweet adventure. Don't judge us if we ate a muffin or two for lunch... 


(Makes 8 large muffins)

INGREDIENTS

Muffins:

  • 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, or more as needed
  • 1 cup fresh blueberries
Crumble topping:
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup frozen butter, grated

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. In a large bowl, combine flour, sugar, salt and baking powder.
  3. Pour vegetable oil into a 1 cup measuring cup. Add the egg and add enough milk to reach the 1-cup mark. Mix this into the flour mixture.
  4. Fold in blueberries until evenly mixed.
  5. Fill muffin cups to the top. (Should make approximately 8 muffins.)
  6. Crumble ToppingIn a separate bow, mix together 1/2 cup sugar, 1/3 cup flour, and 1 1/2 teaspoons cinnamon. Grate frozen butter into the mix. Work the butter into the flour mixture until coarse crumbs form. (Use hands to press the butter into pea size shapes, or use a pastry cutter or fork.)
  7. Sprinkle crumble topping over muffins before baking.
  8. Bake for 20 to 25 minutes in the preheated oven.

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