Today, we are making a basic Blueberry Muffin from the "1 Mix, 100 Muffins" Cookbook. These muffins turned out very tasty, but I am partial to my own Blueberry Cream Streusel Recipe that I previously blogged about here: http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html
Seriously, you have to try Blueberry muffins the Cream Streusel-way and you will never want to try any other blueberry muffin recipe. It is as close to perfect as a blueberry can get. But, if you do not happen to have sour cream handy, then the following Blueberry Muffin recipe will be sure to satisfy. I added a sugar topping to make them extra special.
Speaking of special, do you have any idea how special God thinks you are? Psalm 45:11 says, "Your King is enthralled with your Beauty!" Enthralled is defined as "to hold spellbound", "to captivate." You, my sweet readers, captivate the Heart of our Heavenly Father.
Wow, you must be pretty special :-)!
Have a Beautiful Day and remember How much you are Loved!
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup milk
2 large eggs
6 tbsp canola oil
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)-I prefer frozen because they burst while baking and make the muffins super yummy.
TOPPING (my own addition):
2 tablespoons brown sugar
1 tablespoon white sugar
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together flour, baking powder,and salt in a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk, vanilla extract and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Add blueberries, folding in gently. Spoon the batter into the prepared muffin pan. Make the topping by mixing the two sugars in a small bowl. Sprinkle the sugar mixture on top of each muffin before baking. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.