Last week I made these blueberry muffins for breakfast. I found the recipe on AllRecipes.com, they call them To Die For Blueberry Muffins. I’ll have to say, they are the best blueberry muffins I have ever made. I didn’t put the crumb topping on though, we like our muffins plain.
Combine the dry ingredients
Combine the liquid ingredients and mix into the dry
Add the blueberries
Ingredients:
1 1/2 c. Flour
3/4 c. Sugar
1/2 t. Salt
2 t. Baking Powder
1/3 c. Vegetable Oil
1 Egg
1/3 c. Milk
1 c. Blueberries (it calls for fresh, but I used frozen)
Directions:
Preheat oven to 400 degrees, grease or line muffin cups.
Combine flour, sugar, salt and baking powder. Put oil into a 1 cup measuring cup, add the egg and enough milk to fill the cup, combine. Mix liquid into flour mixture. Fold in blueberries. Fill muffin cups. Bake for 20-25 minutes or until done.
I served them with a mix berry smoothie. The boys loved them!
For more great blog carnivals, please visit:
~Recipe Swap hosted by The Grocery Cart Challenge
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~Food on Fridays hosted by Ann Kroeker
I didn’t get the memo that it was muffin week! But you and Ann must have been on the same wavelength. I do love muffins and I certainly do not make them often enough. However, I shall be trying this recipe because our local Wal-mart has fresh blueberries on sale right now.
They do look yummy! I too prefer not to have a crumb topping on top. It just adds more sugar and calories without enhancing the muffin, in my humble opinion.
Thanks for sharing! Have a wonderful weekend.
It’s a Muffin Bonanza this Friday!
I love muffins (obviously).
I love blueberries.
So of course I love blueberry muffins, too. Thanks for the recipe!!
I love blueberry ANYTHING, and your berry smoothy would go over well here, too!
I want some! Those look delish!
I’m a muffin fan, no doubt! I’m always looking for great muffin recipes to add to my collection and to bake (I usually bake extras to keep in the freezer for a quick snack!). Thanks for sharing!
Thanks for sharing this recipe. I like the way that you give us a baking lesson in pictures. I make some blueberry muffins and add banana puree. I use frozen too. Usually I let them thaw and drain but I saw on t.v the other night that if you fold in the berries while they’re frozen and then let the batter sit for 30 mintues at room temperature before baking it will prevent the berries from bursting. I’m going to try it.
These were delicious…thanks!
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