My mother-in-law was visiting with us last week. Unfortunately, we don’t get to see her often as her current job has her based in California. So, when she comes to visit…it’s always a real treat. I had thought that I would get a lot done while she was here, as far as gardening and cooking goes. But, sometimes it’s just nice to take a break from it all, and that’s kind of what I did. Hence, the lack of recent blog posts.
One thing I did manage to make while she was here are these blueberry muffins. I’m very glad I did, because this will be my go -to blueberry muffin recipe from now on. I have tried several recipes before, and every time, have been let down. The muffins were either too dense, not sweet enough, or dry. Not these though; they were perfect in every way, shape, and form.
Streusel-Topped Bluberry Muffins
Yield: 18 standard size muffins
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, beaten
1/3 cup milk
1 cup fresh blueberries
For Crumb Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Preheat oven to 400 degrees. Grease 2 muffin tins with baking spray or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder in a large bowl. Make well in center of ingredients.
Place 1 vegetable oil into a small measuring cup; add the egg and enough milk to make 1 cup of liquid. Mix this into the flour mixture. Fold in blueberries. Fill muffin cups 3/4 way full, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon in the bowl of a food processor. Process for 10 1-second pulses, or until mixture resembles wet sand. Alternately, you could use a fork or pastry cutter.
Bake in preheated oven for 20 to 25 minutes, or until golden brown on top.
Adapted from Allrecipes.com