Рецепт Blueberry Overload Muffins - Link up your Blueberry Recipes!
Blueberry Overload Muffins - Link up your Blueberry Recipes!
As I innocently walked into the grocery store the other day, passing the Produce Dept. - suddenly - There they were! A six-pack of fresh, plump blueberries - on sale! That's six pints, roughly twelve cups. What's the first thing that comes to mind? Blueberry pie of course! I found a recipe for Make-Ahead Blueberry Pie that I could freeze up to two months and have a fresh-baked blueberry pie in say.....late September (if I can wait that long).
I made the filling for the pie and that took up half of the blueberries.
The following recipe for Blueberry Overload Muffins are extra-large and yummy with the sugary-cinnamon crumb topping. I doubled the recipe and filled jumbo muffin cups just to the top edge for a wonderful extra-generously-sized muffin.
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/3 cup canola oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/3 cup flour
- 1/4 cup butter, cubed
- 1-1/2 tsp. cinnamon
Preheat oven to 400 degrees F. Grease muffin cups or line with cupcake liners.
Combine flour, sugar, salt and baking powder. Place oil into a 1 cup measuring cup; add the egg and milk and stir to combine. Add oil, egg and milk to flour mixture and mix well. Fold in blueberries carefully.
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 tsp. cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes for regular size muffins - add about 10 additional minutes for jumbo muffins. Check with toothpick for doneness.
I still have two pints left. I'd love to see what you could suggest! Link up your best blueberry recipes!
Kindly link directly back to your recipe.
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Blueberry Overload Muffins
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