I’ve patched this one together from several recipes. As I have told some of you, I discovered a recipe one day when I was out of eggs but really wanted to make blueberry muffins for my husband and (and was too lazy to run to the store to get more!). I added a few of my favorites to it and I think it might be the best blueberry muffins I have ever eaten. And they are fast to make! What a deal!
Fabulous blueberry muffins (egg-less)
temp: 350 time: 25 minutes QTY: 10-12
> 2 cups all purpose flour ( I prefer unbleached )
> 1/2 cup regular sugar
> 1/2 cup light brown sugar ( lightly packed)
> 4 tsp. baking powder
> 1 cup milk ( I have used both 1% and skim and liked them both)
> 3 tbsp. melted butter ( unsalted )
> 1 cup blueberries ( plump/fresh )
> 1 tsp. vanilla
> 1/2 tsp. cinnamon
Throw everything (except for the blueberries) in a bowl and stir slowly with a wooden spoon. Add the blueberries last and slowly fold in until evenly distributed throughout. I like to scoop my muffin batter with an ice cream scoop so they are all even. Bake @ 350 for 25 minutes.
[ optional crumble topping courtesy of Ina Garten]
1 stick soften butter, 1 cup all purpose flour, 1/3 cup sugar, 1/4 cup light brown sugar, 1/4 tsp. cinnamon. Combine until clumpy. This will be sufficient crumbles for two batches of the blueberry muffins. It also stores for several weeks in the refrigerator. Add crumbles to cover the top of each muffin and bake as mentioned above.
And then of course we have to talk about paper muffin cups, because they are awesome. I just ran out of mine. I really like when Crate & Barrel has their holiday clearance because they usually always have polka dots (red at that). So I will be on the search this weekend for more. Now only if there were some with hippos printed on them…. :).
Some options from Crate&Barrel.
And let’s end with some ridiculousness… individual carrying cases for your muffins/cupcakes. Excessive, YES. Awesome, YES.