A Perfect Dozen -- Double Blueberry Muffins

It's Snow Daze 2 here in Texas.  It is really the ice that is paralyzing the city.  No matter, we are hunkering down (or is it hungering?!) until it melts.

My kids really love blueberry muffins, and I had everything on hand to whip up a batch.

Even my husband came home from work early today and got to share them.  Good thing, because they usually disappear before he gets a taste!

Double Blueberry Muffins
Adapted from allrecipes.com
(click here to print)

Batter:
1 1/2 cups flour
3/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil
1 egg
1 pint blueberries (2 cups)

Topping:
1/4 cup sugar
2 1/2 T. flour
2 T. butter, softened slightly
1 tsp. cinnamon

Preheat oven to 400 degrees.  Grease muffin cups or line with paper liners.

Combine the dry ingredients for the batter (flour, sugar, salt, and baking powder).  Mix in blueberries and coat lightly with the flour. 

Place oil and egg in a 1-cup measure and add enough milk to fill to one cup.  Stir into flour mixture just until combined.  Scoop batter into prepared muffin tin (I use an ice cream scoop).  Set aside while making crumb topping.

To make the topping, mix together all ingredients until crumbly.  Sprinkle evenly over the individual muffins.  Bake for 20-25 minutes or until golden brown.  You can test with a toothpick to ensure doneness.  It should come out clean.  Let muffins set for about 5 minutes before removing from pan.  Makes 12.

Quick bread (ex: banana, cranberry, pumpkin breads) and muffin batters should be stirred by hand just until the flour is incorporated so that you don't develop the gluten and toughen the baked result.

Have a great day!

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