In my office we celebrate staff birthdays be everyone chipping in and bringing something s in for a staff breakfast. Some are homemade items and some are store bought. I switch back and forth depending on how much free time I have the night before. In this situation I had some free time so I made blueberry muffins. I’ve had this recipe for so long I’m not exactly sure where I got it from, but it’s fantastic. I’ve made these things for clients as well as family functions and after a taste they all want the recipe. I wanted to pass this recipe along to all of your because it’s just that good. The next time you need an idea for breakfast you should differently consider these little guys for the prize.
1 1/2 cups all-purpose flour
3/4 cups white sugar
2 teaspoons baking powder
1/3 cup vegetable oil
1 cup fresh blueberries
1/3 cup milk
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup of butter
1 1/2 teaspoon ground cinnamon
I like to make my topping first and stick it into the fridge while I’m working on the actual muffins. To me it seems to be easier to work with overall once it’s been chilled just a little.
To start I leave the butter sitting on the counter for a few hours to soften. Depending on the temperature of your house this could take an hour. Just set it out and check to see how soft it is now and then by giving it a little pinch. Once your butter has softened it’s time to make the topping. Start by combining your dry mixture and mixing those together. Next add your butter to the dry mix. This will take a little while and I find it easier to do with my hands rather then with a fork. The goal is to mix everything together without packing the mixture together. If you have succeeded you should have a nice ‘fluffy” topping to add to your muffins.
Preheat oven to 400 degrees
To make the muffins combine all your dry ingredients into one bowl and mix those extremely well making sure your baking powder hasn’t formed any lumps. At this point add all of your liquid ingredients and the blueberries to the mix. Mix everything together and try and break up the blueberries a little. The juice inside the berries will help to make the batter much easier to work with and it seems to help with flavor. Once you have everything mixed together it’s time to spoon it out into a muffin pan. I get about 6 muffins from the recipe above. Once you have them divided evenly between each muffin cup it’s time to add the topping. I always go heavy on the topping since it makes the muffins look amazing and it tastes great. Do your best to cover the whole top of the muffin so you don’t end up with any bold spots.
The muffins will need to cook for 20 to 25 minutes at a minimum. Depending on how much juice was in the berries you may have to extend the time to 35 minutes. Just keep and eye on them and when they begin to brown they are normally finished.
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