Friday, February 19, 2010

Blueberry Muffin


During last week grocery shopping, we got ourselves some fresh blueberries. Apparently, blueberries are good for health and help in promoting alertness. I got this “To Die For BluBlueberry Muffineberry Muffin” recipe by Colleen from There were thousands of good reviews for this recipe.

The author herself described that "These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!"

The recipe is very simple and I got it all done in half an hour. The modifications that I made to the original recipe based on other bakers’ comments are adding 1 teaspoon of vanilla extract and reducing the crumb topping to half.


  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries
  • 1/4 cup white sugar
  • 1/6 cup all-purpose flour
  • 1/8 cup butter, cubed
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
  2. 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 and enough milk to fill the cup. Mix this with flour mixture. Stir in vanilla extract and fold in blueberries.
  3. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.

To Make Crumb Topping:

  1. Mix together 1/4 cup sugar, 1/6 cup flour, 1/8 cup butter, and 1 teaspoon cinnamon. Mix with fork, and sprinkle over muffins before baking.

The muffins smell good,delicate, moist and yummy delicious. In addition, you will get refreshing cinnamon aroma all over your house. Hubby said this is the best muffin so far. We especially love the crumb topping. It’s crunchy in the outside and soft in the inside. I will definitely bake this muffin again probably with different types of berries. If you want, you can even use dried apricots and walnuts. Overall, this is an awesome recipe!

Tips: For beginner muffin makers, it is crucial to know not to mix the batter too long or else, you will end up with tough, poorly risen muffins.

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