to die for blueberry muffins

Things are finally settling down here at the Cat Farm, so to mark the occasion, I made blueberry muffins for breakfast. I threw some huge organic blueberries into our grocery cart last night, thinking we could have them with yogurt and bran buds (make fibre your friend), but woke craving something warm from the oven. Admittedly, as we waited for the muffins to come out of the oven we had yogurt topped with sliced banana, raspberries, strawberries and bran buds. And coffee. (We were very hungry.)

Now, this recipe is from Rosie Beaucoup. They have a topping. But I like the muffins without the topping, and have better luck when I don’t attempt to use it. I’m not sure why I can’t manage the topping. I’m educated. I can read. I have an almost-real job. But alas, the topping doesn’t stick well to the muffins, and gets all melted and crusty. I will include the topping instructions for you – perhaps you will have better luck. Rosie Beaucoup’s are always wonderful. But so you know, the muffins are amazing without. Amazing.

We’ve been eating muffins all day. Actually, with the only two remaining muffins staring at me now from the counter, I am just realizing we ate ten muffins today. That’s kind of sick.

This recipe makes a light, airy muffin. They are quick and easy. When 2.0 and I bought a massive quantity of blueberries at the market last summer, I froze some in measures of one cup, which makes it very easy to make muffins on a Sunday morning.

. . .

To Die For Blueberry Muffins

recipe – adapted slightly from Rosie Beaucoup’s recipe collection, original source unknown

For the muffins:

• 3/4 cup white sugar
• 3/4 cup whole wheat flour
• 3/4 cup white flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

For the topping:

• 1/2 cup sugar
• 1/3 cup white flour
• 1/4 cup butter, cubed
• 1 1/2 tsp cinnamon

Preheat oven to 400 degrees. Grease or line muffin tins.

Combine flours, sugar, salt and baking powder. Place oil in a 1 cup measure. Add the egg and enough milk to make one cup. Mix into dry ingredients. Fold in blueberries. Fill muffin tins to the top and sprinkle with topping. (To make the topping, mix topping ingredients together well with a fork.)

Bake 20-25 minutes.

note: As I say, I don’t do the topping. The muffins stand alone. Also, I like to add a dash of vanilla to the muffin batter. Yum!