Sunday, August 8, 2010

Blueberry Muffins

I guess I'm on a muffin kick around here. I kind of feel like I should make something "special" on Saturday mornings for breakfast, so I've been defaulting to muffins since my cinnamon rolls still haven't gotten replenished. And since I'm really bad about making the same thing twice, I am always trying new recipes. Annie's Eats has tons of muffin and scone recipes that I've been experimenting with. Last week, I made these blueberry muffins, and honestly, I think I may actually not need to look for a new blueberry muffin recipe. These were so good! Not kidding. They were almost as good as my absolute favorite blueberry muffins from Greenlife, a local organic grocery store here in Chattanooga. I've made mine with King Arthur White Whole Wheat Flour, and because wheat flours tend to need a little more liquid, I also added 1/2 cup of apple sauce. I've noted this below. But if you choose to use all purpose flour, you'll probably not need to add the applesauce. Just use your judgement on whether you think the mixture is too dry. Definitely make these. They were so very easy to make, and so much healthier than the bag of Martha White (even though I love that stuff too)!

Blueberry Muffins
adapted from Annie's Eats

1 ½ cups King Arthur White Whole Wheat Flour (You could use all purpose.)
¾ cup sugar
½ teaspoon salt
2 teaspoon baking powder
1/3 c. vegetable oil
1 egg
1/3 cup milk
1 cup blueberries (or more)
4 ounces (1/2 cup) unsweetened apple sauce, if needed

streusel topping:
¼ cup sugar
2 TBSP and 2 teaspoon flour
2 TBSP butter, cubed
¾ teaspoon cinnamon

Preheat the oven to 400°. Grease or line muffin tin with muffin liners.

Combine flour, 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. If your mixture still seems dry, add 1/2 cup unsweetened apple sauce. If you're using frozen blueberries, to keep your whole muffin from turning blue, gently toss the blueberries in about a tablespoon or so of flour to coat them. The, fold in blueberries. Using the flour on the blueberries worked perfectly in my muffins. Pour into lined muffin cups; fill to the top.

To make streusel topping, combine listed ingredients and mix well with a fork or pastry cutter until crumbly. Sprinkle over tops of muffins.

Bake at 400° for 20-25 minutes.


Michele said...

I love Annie's blog, I have used so many of her recipes. Those muffins look to die for. I'm on a muffin kick too, I have several planned for this month. I'll have to try these while blueberries are still in season.

Pam said...

They look fantastic and bet they taste the same! Yum!!!

Val said...

Blueberry Muffins are one of my biggest addictions!! Yours looks wonderful!

LaLa said...

I have been craving berry muffins, well rather I say baby boy has been craving them and passing them onto mommy but either way this looks so good! Going to have to make these soon! Yum!


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