Blueberry muffins

Will and I are headed off to Phoenix tomorrow and I thought what better way to get through an early morning flight than having some yummy homemade muffins.  However, this baking project went a little haywire  on me, from over flowing batter to smoke billowing, and yet somehow they came out wonderfully scrumshus!
Fresh out of the oven (after the smoke has dissipated, haha!) 
I miss calculated the crumble and made way too much, which led me pile it on top of the muffins, thus leading to over flow and the giant smoke bomb that went off in the oven, haha!
I think they still came out pretty good looking, and so yummy tasting too!

x's and o's

Muffin recipe after the cut :)

  • Muffins
  • 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 cup fresh blueberries (I used a lot more because I love blueberries!)

  • Crumble
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon
Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Go ahead and preheat oven to 400 degrees F.   Add 1 1/2 cups flour, 3/4 cup sugar (I added a little less), salt and baking powder in a bowl and mix together. In another bowl add the veggie oil the egg and the milk and whisk them all together. Next add the wet ingredients with the flour mixture, and then fold in blueberries. Fill muffin cups to almost the top, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done. 

Get a cup of milk and eat while warm. Enjoy!  


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