Saturday, May 21, 2011

saturday morning blueberry muffins recipe

saturday morning blueberry muffins with crumble top
makes: 10 muffins

ingredients (muffins):
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup almond milk (or milk of your choice)
1/4 cup canola oil
3/4 cup fresh blueberries

ingredients (crumble topping):
3 TBS flour
3 TBS brown sugar
1/4 tsp cinnamon
2 TBS butter

  1. preheat oven to 350 degrees. grease your muffin tin, or line with baking cups.
  2. combine all the dry ingredients & make a well in the center
  3. combine egg, milk and oil in a separate bowl.  add to the dry ingredients & stir just until moistened - the batter will be a little lumpy.
  4. gently fold in the blueberries
  5. to make crumble top: combine the dry ingredients, then cut in the butter until it turns into coarse crumbs.
  6. spoon batter into muffin tin (i made filled 10 tins, but i'm sure you can stretch it out to a full dozen if you're less generous when filling the cups).  sprinkle crumble topping on each of the muffins.
  7. bake for 18-20 minutes, or til a toothpick comes out clean.


lauren said...

these look yummy! i've been meaning to find a from-scratch blueberry muffin recipe that uses real blueberries. i must try this soon. (jason will even enjoy this one.)

Panda Parables said...

there's nothing quite like the explosion of fresh blueberries! rollum was excited that i baked something non-vegan!