Blueberry MuffinsPosted: January 10, 2012
My granddaughter (age 3) says yesterday: “PopPop, I think we should bake blueberry cake, and it should have flour, sugar and oranges”, so I quickly found a recipe that was easy, asked her if it was OK if we used lemon instead of orange (she OK’d that), and we made these really moist and flavorful muffins, which I adapted from “To Die For Blueberry Muffins” on allrecipes.com:
- 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 tsp vanilla
- 1 tbsp lemon zest (I always use zest with blueberries – brings out their flavor and sweetness)
- 1 cup fresh blueberries
- 1/3 cup white sugar
- 1/4 cup all-purpose flour
- 2 tbsp butter, softened
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 375 degrees F. Line a muffin tin with paper 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. Pour into dry ingredients, and add vanilla and lemon zest. 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 1/3 cup sugar, 1/4 cup flour, 2 tbsp butter, and 1 1/2 teaspoons cinnamon. Mix with fork (or mash together with hands), and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
- Cool on rack before serving.
The sugary topping makes these really special.
NOTE: I would probably double this recipe next time (which was in fact recommended by the poster Colleen on Allrecipes), and maybe make 18 bigger muffins, or triple it and make 24 in over sized muffin tins.
By the way, it is a kick and a half to bake with a 3-year old!