Anna Weicht

The Partner in Crime

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Blue for You Blueberry Muffins

May 18, 2017

This is a recipe I have been working on for awhile now.  I combined different elements of blueberry muffin recipes and created something new!  If you like muffins that are loaded with blueberries, you are going to love this recipe.

 

The muffins are sweet and cake-like.  They burst with blueberry flavor.  In order to get this amazing blueberry flavor, there is a cup and a half of whole blueberries in this recipe, and also an additional half cup of smashed blueberries.  The smashed blueberries add even more blueberry flavor to these delightful muffins!

 

The topping is something that I perfected towards my own taste.  I prefer the 'just enough' buttery sugar-cinnamon topping on my muffins.  Though, if you prefer more of a crunch to your muffins, you can simply double the topping ingredients  Let me know if you bake these Blue for You Blueberry Muffins!  I would love to know what you think of my recipe.

Bon Appetit!

 

 Tips:

This recipe works best with blueberries that taste like blueberries.  By that I mean that it's best to get them when they are in season.  I also recommend getting them organic if possible.

 

 

 

 

 

Preparation time is 15 minutes.  Cook time is 22 to 27 minutes.

 

 Ingredients:

  • 1 1/2 cup flour

  • 3/4 cup sugar

  • 1/2 teaspoon salt

  • 2 teaspoon baking powder

  • 1/3 cup vegetable oil

  • 1 large egg

  • 1/3 cup milk

  • 1 teaspoon vanilla extract

  • 2 cups blueberries, divided

 

Topping:

  • 1 1/2 teaspoon (or 1/2 tablespoon) butter, melted

  • 3 tablespoons sugar

  • 1/2 teaspoon cinnamon

 

Directions:

Heat oven to 375 degrees F.  For the topping, mix in a small bowl the melted butter, sugar, and cinnamon until crumbly.  Set aside the mixture until ready to use.  Lightly grease a standard 12 cup muffin tin or line the tin with paper muffin liners.  In a medium bowl combine the flour, sugar, salt and baking powder.  Place the vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill to the 1 cup mark.  Gently mix with a fork to break up the egg.  Add 1 teaspoon vanilla extract to the mixture. 

 

Combine the oil mixture with the flour mixture until just blended.  Crush 1/2 cup blueberries with a fork and add this along with the rest of the blueberries into the batter, gently folding in the berries until well combined.  Divide the batter evenly among the 12 lined muffin cups.  Sprinkle the topping mixture (about a 1/2 teaspoon each) over the tops of the muffins.  Bake the muffins for 22 to 27 minutes or until done.  Yields about 12 muffins (or 10 slightly larger muffins).

 

 

(edited by Anna Weicht)

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