Yes… you are absolutely right, I will admit that I make a lot of muffins. I can’t help it. I just REALLY like muffins. They always sound good and almost always taste good… especially blueberry muffins… ESPECIALLY THESE BLUEBERRY MUFFINS! Mmmmm. So good. I promise! I have made so many different recipes for blueberry muffins—Emily’s To Die for Blueberry Muffins (from whence came the crumble topping for these, and which I embarrassingly posted twice, I just found out), The Best Blueberry Muffins I Ever Made, Sour Cream Blueberry Bread, Bacon Blueberry Scones, and Good Morning Blueberry Bran Muffins. Can you tell I really like blueberries—and really super-duper like blueberry muffins? :) The first two recipes are my favorites, but I think this one takes the cake…or the muffin in this case, or at least ties with the other two, especially with the addition of crumble topping. A wondrous way to start the day!
Blueberry Muffins (Susanna Tee, 1 Mix, 100 Muffins)
- 2 cups all-purpose flour (I did half wheat, half white- seems to be a good balance, a little more substance, but not too heavy.)
- 1 T baking powder
- 1/8 tsp salt
- heaping 1/2 cup firmly packed brown sugar
- scant 1 1/2 cups frozen blueberries
- 2 eggs
- 1 cup milk
- 6 T oil
- 1 tsp vanilla
- zest of 1 lemon (I cannot emphasize enough what a difference this little secret weapon makes! Totally transforms a typical blueberry muffin- don’t leave it out, and if you don’t have lemon, use orange, maybe even lime… it just needs that citrus kick.)
Preheat oven to 400 and grease or line 12 muffin cups. Sift together flour, baking powder, and salt into a large bowl. Stir in the sugar and blueberries.
Lightly beat the eggs in separate bowl, then beat in the milk, oil, vanilla, and lemon zest. Make a well in the center of the dry ingredients and pour the beaten liquid ingredients. Stir gently until just combined- do not over mix.
Spoon the batter into muffin cups. (Sprinkle on your crumble topping now before baking, if you are adding that.) Bake at 400 for 20 minutes, until well risen, golden brown, and firm to the touch.
Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
Crumble Topping: (Pretty easy to mix together, and worth the extra 5 minutes!)
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.