With the heat steadily increasing and the berries becoming ripe, it’s time for some berry-related baking!
Personally, I don’t like berries, or any type of fruit, baked into it unless it is apple pie. However, many do enjoy such delights, and so today, I present to you some special muffins, as requested by my mother 🙂
These can be made with or without the strudel topping that goes on top. The only thing is, you may need to increase the sugar (depending on your muffin sweetness preference) if you leave out the topping.
Fresh blueberries will taste the best with this recipe. I don’t know if frozen berries will work as well, due to the juiciness of them. But if you do use frozen berries, let us know!
The berries baked beautifully, and as soon as they were done, you could see berry juice dripping on the sides. Mouthwatering? Yes. The muffin part was moist and slightly sweet, and the buttery, sweet topping put the final touches on these darlings.
The trick to making these perfect is to fill about 1/2 of the muffin liner with the muffin batter, and then pile on the crumb topping, about 1 and 1/2 tablespoons’ worth.
And now, for the recipe!
Fresh Blueberry Muffins
Adapted from AllRecipes.com
- 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 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
1) Preheat oven to 400 deg. Farenheit. Line pan with muffin liners (8) or cupcake liners (30 count)
2) Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
3) Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
4) Mix this liquid with flour mixture. Fold in blueberries.
5) Fill liners halfway with batter.
6) Combine 1/2 cup sugar, 1/3 cup flour, and 1/4 cup butter, pulsing in a food processor or mixing well with a fork.
7) Top muffins with enough topping to cover the top, and bake for 20-25 minutes, until lightly golden brown.