Wednesday, August 26, 2009

To Die For Blueberry Muffins

I'm going to admit. I'm not a huge fan of blueberries... I don't like to eat them raw. I think they kind of taste like feet. (Sorry but it's true) So the only way I'd eat blueberries is if they were cooked in some kind of batter. I don't know why but when they are cooked, they turn really sweet and they don't taste like feet anymore. (Does anyone agree with me on that?) The other day, I made some really yummy blueberry yogurt bread... and the combination of lemon and blueberries... well, it was heavenly. Then the blueberry pancakes.... Oh I can't tell you enough how much I enjoy them. And now... I made the best blueberry muffins! I'm serious. You'll know what I mean when you try them. My father-in-law (who almost rarely complements on other people's food) said that it was even better than normal bakery muffins, because, one, it tasted so good, two, it had so much more blueberries in them. That's always a plus. And I'll bet the muffins would taste great with raspberries, too, if you like raspberries. (For some reason, I don't really like cooked raspberries much. Yeah, I'm weird that way.) The crumbs on top of the muffins are also so wonderful so don't skip it!

Blueberry Muffins
From All Recipes

  • 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 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

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.

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.

Bake for 20 to 25 minutes in the preheated oven, or until done.



  1. I know exactly what you mean about the taste changing in batter! (Although I love to eat them raw - I still got your feet comment!)
    And I also think muffins is the best possible batter for them.
    Lovely post!

  2. sook, I agree that blueberries are somehow transformed when cooked! I love them too, and would never consider eating a basket of them raw... although I personally just think they are rubbery and tasteless and in a blind taste test am not sure I'd be confused between feet and raw blueberries! The muffins look delicious...

  3. hey,
    those blueberry muffins look so delicious!
    but I love blueberries in anything.

  4. Some blueberries taste sweet raw. I guess it depends on where I get blueberries. I LOVE cooked blueberries though. They are the best! :-)

  5. Hahahaha, feet? Hilarious! LOL

    I'm fine with uncooked blueberries when they are blended and cooked. I am also fine with raw uncooked blueberries if they are to be eaten with something sweet and creamy.

  6. Well, perhaps "feet" was a bit too harsh. I meant dirty socks. Not that I've eaten any dirty socks or feet before. lol.

    No, some blueberries are wonderful raw. My baby loves blueberries raw. And I love to mix them with strawberries in my cereal. :-)