Saturday, January 28, 2012

Blueberry Muffins



Ready to taste the best blueberry muffins ever? I don't ask this question lightly. My mom has been searching for the perfect blueberry muffin as long as I can remember. She searches and cuts out every recipe she can find. She looks in newspapers & magazines and on blogs & TV. Nothing! Something is always missing and they all bake with the dreaded flat muffin top.


I am my mother's daughter so I am always looking for the perfect blueberry muffin too.  How did I stumble across this fantastic recipe? 


I typed THE MOST DELICIOUS BLUEBERRY MUFFINS (a trick I learned from my sister)* into the Google search bar and then hit the images. After just a few minutes I found a winner. It helped that the title of the muffin recipe was Awesome Blueberry Muffins. I knew immediately that I had to give this recipe a try.


*Quick story. Whenever my sister is looking for a recipe online, instead of searching 100's of websites, she cuts to the chase and types THE MOST DELICIOUS ...prior to whatever it is she's looking for.  I would tease her about this but so far it works for her every time and it worked for me too so I guess she's in the clear.


Not only do these muffins taste delish but they bake up with high peaks and we all know the muffin top is the best thing about the muffin. While the stump of the muffin is pretty good the muffin top is just amazing. They dedicated a whole Seinfeld episode to the muffin top and if it's good enough for Seinfeld, it's good enough for the rest of us. 


Let's get going!


Blueberry Muffins
Adapted from The Fresh Loaf
Makes 12 Muffins


3 C. Flour
1  1/2 C. White Sugar
1 Tsp. salt
4 Tsp. baking powder
2/3 C. Vegetable Oil
2 Eggs

2 Tsp. Vanilla
2/3 C. Milk
2 C. Blueberries, rinsed (Fresh or Frozen)*

1/3 C. Sugar Crystals
1 Tsp. flavored extract**, (Your favorite flavor, make sure it's complimentary to the fruit of course) **Optional


Preheat oven to 400 degrees F. Grease muffin cups with non-stick spray or line with muffin papers.


Combine Flour, Sugar, Salt and Baking Powder in a mixing bowl.  Pour Vegetable Oil into a 2 Cup measuring cup; add the eggs and enough milk to fill to the 2C. line.  Add in the vanilla and extract (if any).  Combine liquid with the flour mix and stir, don't over mix. Fold in the blueberries. Fill muffin cups right to the top, and sprinkle with sugar crystals.


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


*I've made these a few different times and tried them with different fruits.  Here are a few options.


Mixed Berries
Bananas & Walnuts
Apples & Cinnamon
Cranberry & Orange Zest


Try whatever combo you want. Just substitute the 2C. of Blueberries with your favorite fruit or combo of fruit and nuts. Get creative.

9 Ingredients away from fantastic muffins!
Measure out the liquids. 
Add all the dry ingredients to the mixing bowl.
Mix wet and dry ingredients and stir until combined. 
Measure and rinse the blueberries.  You can use fresh or frozen berries.
Fold the blueberries into muffin batter.
Course sugar crystals to sprinkle on top of the muffins.  The sugar crystals should be about the size of sea salt crystals.
Fill the muffin tins and sprinkle on the sugar. Pop in the oven for 20-25 min.
Are these gorgeous muffins or what? That's a great muffin top!
Enjoy with a cold glass of milk. Yum!!!

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