On this week’s shopping run, blueberries were on sale. I couldn’t shake the impulse, and thought, “This will be the week that I try blueberry muffins”. When I was younger I didn’t like blueberry muffins. Or more precisely, I didn’t like the blueberries in the muffins. I would happily eat around them and savor the blueberry-less crumb topping.
The habit has faded, more or less, and I set out to conquer the blueberry muffin world. In this case, first time’s the charm. When it comes to trying something new, this doesn’t happen often. It helps that the practice of reviewing recipes online has become fairly common. So narrowing down the options is not too difficult. Though I do wonder if that forces many topnotch recipes to the margins.
This recipe was adapted from, “To Die for Blueberry Muffins” at allrecipes, found here.
- 3 cups flour
- 1 ½ cups sugar
- 1 tsp salt
- 4 tsps baking powder
- 2/3 cup vegetable oil
- 2 eggs
- 2/3 cup whole milk
- 1 ½ tsp vanilla
- 2 cups fresh blueberries
- 2/3 cup brown sugar
- ¼ cup flour
- ¼ tsp cinnamon
- 2 tbsp butter room temperature, cubed
- Preheat the oven to 400 degrees.
- With butter, grease a cupcake pan. Be sure to grease the insides of the cups as well as the top to ensure that the muffins do not stick. I do not recommend using cupcake papers. It is cleaner without them.
- Combine the flour, sugar, salt and baking powder in a large bowl. Mix well to reduce the mixing needed when the wet ingredients are added.
- In large measuring pitcher, add the 2/3 cup vegetable oil and two eggs. Fill the measuring cup up to the 2 cup line with the milk.
- Combine the ingredients in the measuring pitcher with the dry ingredients in the bowl. Add the vanilla. Stir as little as possible to combine the ingredients, which will help the batter rise in the pan.
- Add the blueberries and combine gently.
- Scoop the batter into the cupcake tin, so that each is full to the top, but not overflowing.
- Combine all the ingredients in a medium bowl. Using the back of a fork mash the butter together with the other ingredients.
- After using the fork, I used my hands to scrunch the topping together, then gently allowed it to crumble in my hands. I repeated this a few times until I got a nice crumbly mixture.
Putting it All Together:
- Top the cupcakes with the crumb topping.
- Bake for 20-25 minutes or until done.
I was surprised at how well this turned out the first time. Even the crumb topping worked well. I am always struggling to find a good crumb topping. Its not one of those super thick heavy crumb toppings so I wouldn’t recommend this one for a crumb cake for instance, but it was excellent with the muffins. The batter would also work well with other ingredients like chocolate chips. Yumm.