Bowl of Berries

*It’s fitting I should start the site with a blueberry recipe

I am typically a pretty healthy cook; always trying to replace oil with applesauce, whole wheat for white flour that sort of thing (by the way I can hear you cursing me under your breathe.) However there are times when butter will only do, full fat salted butter, and white flour, not the freshly milled bran still in tact flour, no I want bleached white flour. And sugar, yes please the white stuff, as much as I love raw sugar in my grande americanos with room, sometime white sugar is all I want.

This recipe is an ode to all things unhealthy with the exception of the plump, juicy, full of good for you things, blueberries. To make myself feel slightly better I added about 1/2 more blueberries then originally anticipated. I wanted a true blueberry muffin bursting with purpley juices that any bakery or coffee shop would be proud to serve. It may be the first muffin on the menu of my yet to be named/conceived/funded cafe. It received raves all around. Don’t try and slim this down, make it as is, even the topping, you will thank me. That means you too Mom

Best Blueberry Muffins That Are Not That Healthy

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 teaspoon vanilla
1/3 cup milk
1 1/2 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

1. Preheat oven to 400 degrees F (200 degrees C). 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. Add vanilla. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

3. 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.

4. Bake for 20 to 25 minutes in the preheated oven, or until done.

This entry was posted on Thursday, August 28th, 2008 at 9:43 am and is filed under Breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.