To Die For Blueberry Muffins

Would I ever be willing to die for blueberry muffins?  Probably not.  The name, however, did catch my eye, and they turned out to be delicious (almost good enough to die for, but I’m pretty young so I’m gonna stick with the statement that at this point in my life, I would not die for any  muffin.  Check back with me about this in a while).

I found these on AllRecipes and they were pretty easy to make dairy free- I just substituted almond milk and Earth Balance where necessary and the muffins turned out soft, light and scrumptious.  I thought I was being creative and smart in substituting brown sugar for white in the crumble but next time I think I will try white sugar and hopefully the tops will come out with a prettier color.

I really like this recipe because the batter is thick and holds the blueberries in place like glue.  You don’t have to worry about all of the blueberries sinking to the bottom of the batter, they will be spread evenly throughout!  Just follow the instructions, and you’ll just get beautiful, cake-y, delicious blueberry muffins, every time.

To Die For Blueberry Muffins

Makes 8 jumbo muffins

1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
2 teaspoons vanilla
1/3 cup milk (I used almond milk but if you don’t need DF then I would recommend buttermilk!)
1 cup fresh blueberries
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter (I used Earth Balance)
1 1/2 teaspoons cinnamon

Preheat oven to 400F. Grease muffin cups or line with muffin liners.
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, vanilla and then enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done. Cool completely on a wire rack then serve.

Recipe adapted from AllRecipes

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