When I got married, I didn't know how to cook, my husband can attest to this claim. I sucked! I knew how to cook a couple of things but I knew nothing of baking. The first time I tried making a cake---from a box--I messed it up. Instead of putting the 1/3 cup of vegetable oil, I put in 3 cups..yeah! I tried to fix it by putting more flour, vanilla, and some other ingredients but the cake was ruined. Needless to say, my husband didn't marry me for my cooking, nor my cleaning....I am still trying to figure out why the poor sucker married me. I guess he saw potential, hopefully I'll reach that potential before I die!
A half year after being married, he taught me how to make bread from scratch. I learned and I now know how to make bread but I prefer to buy it....we have to support our local stores ;). While learning how to bake bread, I also learned how to make muffins. Muffins are my thing. I love them. I love to eat them. I love to bake them. They are fast and my children seem to love them too. When Boyo was about a year old, I had the biggest collection of muffin pans in the land (I don't have as many anymore, I got rid of a few of them). I used to make mini-muffins every day back then, chocolate, blueberry, strawberry, orange ones, and even plain ones. Then, the muffin stage ended (I think it was when I realized that the muffins were giving me a big muffin top around my mid section!).
Fast foward a few years and the bug is back, this time it was all due to a show we saw on tv. This guy was showing how to make muffins and I again got the bug in me. I love muffins! They are like little mini-cakes (no need for frosting, I don't like it!). So I am at it again, right now, it is the blueberry muffins...nice and big with a nice sweet crust at the top and juicy blueberries in the middle....yummm! Enjoy!
- Yields 8 big muffins (I double the recipe and make 16)
- 1-1/2 cups of all-purpose flour
- 3/4 cup white sugar (just regular granulated sugar)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar (just regular granulated sugar)
- 1/3 cup of flour
- 48 blueberries
- 1/4 butter, cubed and softened (take it out of the fridge and leave it on the counter for an hour or so)
- 1-1/2 teaspoon ground cinnamon
- 1/3 cup of flour
- 1/2 cup of white sugar (granulated sugar)
- Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
- Muffin Mix: Combine 1-1/2 cups of flour, 3/4 cup sugar, salt and baking powder. Get a 1 cup measuring cup, place the 1/3 cup of vegetable oil in it, add the 1 egg, and enough milk to fill the cup. Mix the wet ingredients with a fork. Make a well in the center of the dry ingredients and pour the wet ingredients. Mix. Be careful to not overmix as it will make really clumpy/heavy cupcakes.
- In a plate, put the 1/3 cup of flour, place your 1 cup of blueberries and gently roll the blueberries in the flour-be gentle and do not squeeze the blueberries. Enough to coat the blueberries. Leave the remaining flour in the plate.
- Place the flour-coated blueberries in the bowl with the mix, gently fold the blueberries.
- Let the mix sit for about three minutes. In the meantime go to next step.
- Make Crumb Topping: Mix together 1/2 cup of sugar, 1/3 cup flour, 1/4 cup butter and 1-1/2 teaspoons of cinnamon. Mix with fork or fingers.
- Place the 48 blueberries in the plate with the remaining flour, gently coat them with the flour.
- Fill the muffin cups to the very top with muffin mix. Place 3 blueberries on each muffin's top by gently pressing them into the dough. Sprinkle the Crumb Topping mixture on top of each of the muffins.
- Bake for 20 to 25 minutes or until done.