To Die For Blueberry Muffins

blueberry muffins

Criticism and pessimism destroy families, undermine institutions of all kinds, defeat nearly everyone, and spread a shroud of gloom over entire nations. Gordon B. Hinckley

This recipe made crumbly muffins; however, I put them in a plastic bag overnight and the next day they were moist and delicious.  The original recipe makes 8 large muffins.  I got 21 muffins by doubling this recipe and not quite filling muffin cups to the top.

Ingredients

  • 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 (I used brown sugar)
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Directions

  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. 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.
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2 thoughts on “To Die For Blueberry Muffins

    • Hi Shawn:
      Please type ‘cheesy potatoes’ in the search box and it will pull up some potato recipes and the one you are looking for should be there.
      Thanks!

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