Awhile back I shared my favorite recipe for blueberry muffins with you. I also said I'd try to follow it with a good oil-based recipe for the same thing (since it calls for shortening). I had only tried one or two oil-based blueberry muffin recipes at the time, and I hadn't been very impressed with either. But my friend Kari M. came to the rescue and emailed me a link to her family favorite. I have to admit--they are AMAZING. I really can't decide which one I like better! The thing I love about these muffins is how crisp and crumbly the crumb topping gets. Its perfect! Oddly enough, you make it exactly the same as the recipe I already used! I guess it just interacts with this batter a little different. I slightly adapted this recipe from the original - primarily to double it. I have to use canned blueberries and I liked the proportions better this way. If you live in my city, I get canned blueberries cheapest at the fish market! Hope you enjoy these as much as we have!
Blueberry Muffins
3 cups flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup vegetable oil
2/3 cup milk
2 eggs
1 can blueberries, drained, or 1 1/2-2 cups fresh or frozen blueberries
Crumb Topping
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp cinnamon
Preheat oven to 400F (205C). Grease or line muffin tins. First mix together sugar, flour and cinnamon for crumb topping. Cut in butter until coarse crumbles form. Set aside. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Whisk together and make a small well in center. Pour in milk, oil and eggs. Combine everything together until well blended. Gently fold in blueberries. Fill muffin cups about 3/4 full and top with crumb topping. Bake 20-25 minutes or until done. This should make anywhere from 15-20 regular sized muffins or so.
Blueberry Muffins
3 cups flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup vegetable oil
2/3 cup milk
2 eggs
1 can blueberries, drained, or 1 1/2-2 cups fresh or frozen blueberries
Crumb Topping
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 tsp cinnamon
Preheat oven to 400F (205C). Grease or line muffin tins. First mix together sugar, flour and cinnamon for crumb topping. Cut in butter until coarse crumbles form. Set aside. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Whisk together and make a small well in center. Pour in milk, oil and eggs. Combine everything together until well blended. Gently fold in blueberries. Fill muffin cups about 3/4 full and top with crumb topping. Bake 20-25 minutes or until done. This should make anywhere from 15-20 regular sized muffins or so.
I think they are 24 at the fish market. I think they are 35ish at Summer's. I found some on taobao last night for 15 though!!! Search "oregon blueberries"
ReplyDeleteYeah, I bought 2 cans from him but after shipping it comes to like 21 each. Cheaper, but not huge.
ReplyDeleteHey there! I made these last night (I think I saw them through your Pinterest? and 刚好 I had blueberries in my fridge I needed to use) and used part whole wheat flour and added the zest and juice of one lemon. I was a little concerned because the batter was SO thick -- like, I almost couldn't get it to come together, but they came out delicious! I only used about half the crumb topping in the end. They are amazing though. You should definitely try it with the lemon if you can get them where you are :) thanks for the recipe! I feel like I've tried a lot of new muffin/bar recipes lately that were only OK so I'm glad to have found a keeper :)
ReplyDeletejust in case this isn't clear: the mediocre recipes I've been trying lately are NOT from your site haha :)
ReplyDeleteoh okay I promise this is my last comment for today but I just realized I should mention I halved the recipe because of the amount of blueberries I had on hand (just a scant cup), so if you make the whole recipe with lemon it would be the zest and juice of 2 lemons :) I reduced the amount of milk at first to make up for the liquid of the lemon, but had to add a little more milk in the end to get the batter to come together. I got 10 muffins from the half recipe.
ReplyDeleteIt IS thick. But the idea of lemon zest and juice is great! Those always make things better and blueberry/lemon is a great combo. The juice in place of some milk is what I'd do too and make it more like a buttermilk which always makes muffins nice! Thanks for letting others know what you tried and that it was good!! I love subbing out whole grain flours in things too. ;)
ReplyDeleteI made these as mini muffins and got about 50 of them! Because the batter is so thick-I used my cookie scoop to scoop the batter into the tins, it worked perfectly!!!
ReplyDelete