Monday, 3 October 2011

Amazing blueberry muffins {with cinnamon crumble}

So I was looking through my recipes today and I found this recipe for blueberry muffins. I have tried so many different recipes for blueberry muffins, and they never work; they're always too dry, or lumpy, or over-mixed, or not enough blueberries. And then [said with profound gravity], there was the day I discovered this recipe [angels come out playing harps, and a golden light shines upon the recipe].
It hasn't failed me yet, and the cinnamon crumble on top is to die for.
Oh, and did I mention? They're incredibly easy to make too!!


Blueberry muffins {and cinnamon crumble}

1 1/2 cups of plain flour
3/4 cup of white sugar
Pinch of salt
2 teaspoons of baking powder
1/3 cup of vegetable oil (peanut oil is pretty good, but any tasteless oil will do)
1 egg
Milk (between 1/3 and 2/3 of a cup)
1 cup of blueberries (fresh always work best, but I use frozen, mostly)

Crumble
1/2 cup of white sugar
1/3 cup of plain flour
1/4 cup of butter, softened until it's almost melted
1 1/2 teaspoons of ground cinnamon

  1. Heat oven to 200C (400F), and line the muffin tins with muffin papers.
  2. Combine the flour, sugar, salt and baking powder in a medium bowl. Place the vegetable oil in a 1 cup measuring cup. Add the egg, then add the milk until it reaches 1 cup.
  3. Stir in the blueberries to coat with flour. Add the oil/egg/milk mixture and stir gently to combine.
  4. Fill the muffin papers almost to the top and sprinkle with the crumble.
  5. To make cinnamon crumble: mix the sugar, flour, butter and cinnamon in a small bowl with a fork until it resembles, well, crumble. Sort of like lumpy breadcrums.
  6. Bake the muffins (with crumble on them) for 25 minutes; serve warm.

Yes, it's not a great picture...I'll blame it on the lighting :)

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