I wish I could make that picture scratch-and-sniff for you. I wanted to make muffins today, so I googled "best blueberry muffin recipe." The first recipe that popped up looked amazing, and I decided to give it a try. I gave James a call, since he was at the grocery store anyway, and had him pick up some fresh blueberries.
I was a little apprehensive before I started the recipe, because James got the blueberries - but they were $7! I couldn't believe they were that expensive, but I guess it IS February. I mixed up the recipe & put them in the oven, and they started filling the house with delicious smells.
And let me say this: these muffins are worth $7 blueberries! These are easily the best blueberry muffins I've ever made, and quite possibly the best I've ever eaten. You really should try them. Today, if possible. Your family will rise up and call you blessed.
To-Die-For Blueberry Muffins
3 cups all-purpose flour
1 1/2 cups white sugar
1 tsp salt
4 tsp baking powder
2/3 cup vegetable oil
2/3 cup milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
1 1/2 tsp cinnamon
- Preheat oven to 400 degrees F. Spray 18 muffin cups with non-stick spray (or use liners).
- Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder. Place vegetable oil into a 2-cup measuring cup. Add the eggs & enough milk to total 2 cups. Mix this with the flour mixture. Fold in blueberries. Fill muffin cups to almost full, and sprinkle with crumb topping mixture.
- Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 tsp cinnamon. Mix with fork until crumbly, and sprinkle over muffins before baking.
- Bake for 20-25 minutes in preheated oven, or until done. Remove from pan & let cool on cooling rack.