BLUEBERRY MUFFINS
I found an amazing blueberry muffin recipe online from allrecipes which needed only a few minor adjustments. I added lemon peel and vanilla and replaced milk with buttermilk . I also made 9 muffins with this batch.
This recipe also works great for cake. I make it in a 9 inch square cake pan.
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Blueberry Muffins, ADAPTED from Allrecipes.com |
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INGREDIENTS:
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1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg |
1/3 cup buttermilk Grated rind from one organic lemon 1 teaspoon vanilla 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon |
DIRECTIONS:
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1. |
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. |
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2. |
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough butter milk to fill the cup and add the lemon and vanilla. Mix this with flour mixture. Fold in blueberries. Divide filling between 9 muffin cups, and sprinkle with crumb topping mixture. |
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3. |
To Make Crumb Topping: 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. |
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4. |
Bake for 20 to 25 minutes in the preheated oven, or until done. |