Yesterday while trying to figure out what to make to feed the family, I remembered that I had some gorgeous blueberries in the fridge that I wanted to use up before they went bad. Now it would seem that I am the only one eating fresh fruit in the house these days so I decided to find a recipe for blueberry muffins on the net. Me. The queen of the boxed muffin mix making a "from scratch" blueberry muffin. I lived through it and the results were great. I did use an egg substitute though (water, oil, baking powder) and that altered the texture a little. They were crumbly when they were fresh and warm and one kid exclaimed "They're great! It's like eating cobbler!" So we adapted and got a fork and ate blueberry muffin cobbler. This is the kid that doesn't normally eat anything unless it's covered in chocolate, won't eat fruit unless it's in the form of a four berry sundae or won't eat anything unless all of the nutrients have been zapped out of it, so it was a small, small victory for me. So I thought that maybe because the blueberries were so big and that's why the batter had a hard time sticking to them and they fell apart, or it could have been that I didn't measure the berries. I just kept adding them by hand until it looked right, or it could be that things without eggs in them just don't work the same as things with eggs. But I had one a couple of hours later, OK, I had TWO a couple of hours later when fully cooled and it/they was/were as a blueberry muffin(s) should be. Yum. I want one just thinking about it.
I actually think that this would work well to make my own mix if I wanted to. I would just measure out the dry ingred. and bag them, bag the streusel ingred. separately and if I add the butter, freeze them, then all I would have to do when I wanted fresh muffins is to add the wet ingred. and bing I'm in business. I found this recipe on Allrecipes.
To Die For Blueberry Muffins
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
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. (whoops, I mixed the dry ing., then dumped the wet all in at once.) 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, (I use a pastry blender, not a real blender, that hand held thingy that looks like it could slice a hard boiled egg), and sprinkle over muffins before baking.
4-Bake for 20 to 25 minutes in the preheated oven, or until done.
