From the kitchen of Angie St. John
I made these blueberry muffins a few mornings ago and my family gobbled them right up. They were quick, easy and may I add, delicious! As I am writing this, I truly think you could add just about any type of berry to them and they would come out amazing, every single time. What I like about this recipe is that I typically have all the ingredients on hand and there are no extra trips to the store to pick anything up. I hope you enjoy these as much as our family did!
Yields 12 muffins
You will need:
1 1/2 cups all purpose flour (we used unbleached)
1 teaspoon ground cinnamon
3/4 cup sugar
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup of any type of milk (we made our batch with soy regular)
1 cup of blueberries - our cup was heaping!
Crumble Topping (optional)
1/2 cup sugar
1/3 cup all purpose flour
1/4 cup cubed, cold unsalted butter
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees and line muffin tray with 12 muffin liners.
2. Combine 1 1/2 Cups flour, 3/4 cup sugar, 1 teaspoon cinnamon and your baking powder in a bowl of a stand mixer or a regular bowl and whisk ingredients together.
3. Now add your oil, egg and milk and whisk until combined. Fold in blueberries, or any berry of your choice, gently.
4. Now fill the muffin cups. I didn't fill ours to the top so I could leave room for the crumble topping.
To make the crumble topping:
In a separate bowl, mix together 1/2 cup sugar and 1/3 cup flour, 1/4 cup cold butter and 1 1/2 teaspoons of cinnamon. Mix with a fork and sprinkle over muffins before baking. I also gave them a good pat as well to make sure the topping would "stick" to muffin when baking.
Bake for 20 minutes or so and enjoy!