This is my first summer participating in a CSA; fresh veggies and fruits have been arriving every other week. This week we received 3 pints of plump blueberries so I’ve been making blueberry loaf, blueberry cake, muffins, pancakes – blueberry everything!
The recipes from the cookbooks on my shelves have only produced lackluster muffins, so this time I googled “best blueberry muffin” and the following recipe popped up with 5,746 reviews. If it’s good enough for over 5,000 muffin eaters I thought I could spare some blueberries to test it out.
And after 40 minutes of measuring, mixing and baking…
5746 reviewers were not wrong. The muffins were pretty darn delish!
adapted from AllRecipes.com
- 1 1/2 cups all-purpose flour + 1 Tbs to toss with blueberries
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- zest from 1 lemon (you know my obsession with zest, I added this)
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 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
- Preheat oven to 400 degrees F . Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder, and zest. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk (about 1/3 cup) to fill the cup. Mix this with flour mixture. Toss blueberries in 1 Tbs flour and then fold in blueberries (helps stop them from sinking in batter). Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- 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.
- Bake for 20 to 25 minutes in the preheated oven, or until done.