Why make blueberry muffins from a box when you've got the ingredients for homemade in your pantry? These moist muffins with their sweet crunchy topping blow the cardboard box stuff out of the water!
2 cups self-rising flour
1/3 cup sugar
1 large egg, lightly beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup fresh or frozen blueberries
1/4 cup firmly packed brown sugar
2 tablespoons self-rising flour
1 tablespoon butter
1/4 cup chopped almonds (optional)
How to Make It
Preheat the oven to 400°. Combine the 2 cups flour and 1/3 cup sugar in a large bowl; set aside 2 tablespoons flour mixture. Make a well in center of remaining mixture.
Combine egg, milk, and oil; add to dry ingredients in bowl. Stir just until dry ingredients are moistened.
Combine blueberries and reserved 2 tablespoons flour mixture; toss gently. Fold blueberries into batter; spoon into greased muffin pans, filling 3/4 full.
Combine brown sugar and remaining 2 tablespoons flour; cut in butter with pastry blender until mixture is crumbly. Stir in chopped almonds, if desired. Sprinkle mixture over batter. Bake at 400° for 18 minutes or until lightly browned. Remove from pans immediately.
Coating fruit and nuts lightly with flour before stirring them into muffin or cake batter keeps them from sinking to the bottom.
I have always loved blueberry muffins or cake,pie,dump cake Just all around Blueberry fanatic but i can't help myself because they are so accessible in the summer months of Florida and other places on top of all of the grocery stores selling them and when you find them at a reasonable price you can't refuse your family the purest thing on earth so you buy some trying to figure out before you get home with them what you can make with them the first thing that comes to mind is Of Course The First Thing Anyone Thinks Of Is Pancakes yeah Blueberry Pancakes are so Delicious and Yummy!!!!
I don't get it. After reading the first review, I decided to try this recipe by doubling up on the sugar, as the other reviewer suggested. And you know what? The muffins still weren't sweet. They were moist and yummy, but just not sweet! I just can't figure it out, but the recipe didn't work out the way I was hoping.
These muffins could be spectacular. They are tender and moist, but they are at a minimum half short on sugar. The only discernible sweetness comes from the streusel on top, which is not the first place your tongue connects with. I would suggest at least 2/3 cup of sugar for every 2 cups flour.
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