Friday Food Craft: Blueberry Muffins

I LOVE fresh blueberries. They are a weakness of mine. So you can imagine my delight when I saw that in the dead of Winter, my grocery store had some good looking ones on super sale for my enjoyment! I may have bought several pounds... ok, I did. What better way to enjoy them than in some amazingly tasty muffins? You will note that I use cinnamon in both the streusel topping and the muffins themselves. I think that blueberries and cinnamon are a combination created by the gods themselves, if you disagree you can certainly omit it from the actual muffins, but it would make your topping fall a little flat.

To make these at home you will need:


For the Muffins:

1-½ cup All-purpose Flour
¾ cups Sugar
½ teaspoons Salt
2 teaspoons Baking Powder
⅓ cups Vegetable Oil
1 whole Egg
⅓ cups Milk
1 teaspoon vanilla extract
1 teaspoon Cinnamon
1 cup Blueberries

For the Streusel Topping:

½ cups Sugar
⅓ cups Flour
¼ cups Butter
1-½ teaspoon Cinnamon


Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners (I always go with the liners to ensure my muffins come out of the pan easily).

To make the muffins, combine flour, sugar, salt and baking powder. Place vegetable oil into a 2 cup measuring cup; add the egg, milk and vanilla. Mix this together and add to the flour mixture. Fold in blueberries. *This makes a very thick batter that bakes up surprisingly light, you've been warned. Fill muffin cups 2/3 full, and sprinkle with streusel topping mixture.

To make streusel topping: Mix together sugar, cup flour, butter, and cinnamon. Mix with a fork to cut in the butter (a pastry cutter or food processor may also be used), and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted comes out clean.

Enjoy!