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The Kitchen Table

Ivamae's muffins.....

13 years ago

We just came back last night from blueberry picking in Michigan, so when I saw your recipe here I decided to try it for breakfast this morning. Oh my goodness!!!! It made 14 muffins, and between 4 people, there wasn't a crumb left!

Good thing I have lots of berries in the freezer.

Thank you so much for posting it. It will be a favorite in our house.

Elisabeth

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Comments (3)

Sally Brownlee
13 years ago
An update on these muffins I made with fresh peaches.

My SO loved them so much he was mad at me for taking them to work!
So on Friday night I decided to make a double batch to take to a family "corn freezing" day...

I never dreamed they would all get eaten because others brought stuff too. Yup all gone again. He only got one!

I used 1 large peach for each batch. This time I patted the crumb topping down so it would "stick" better.

I will say, this muffin matches any bakery muffin I have ever eaten! I think almost any fruit would work.

Two of my sisters asked for the recipe...one to take to a church picnic today!

Thanks again Ivamae...here you go!

Blueberry Muffins - makes 9 large ones.

1&1/2 cups all purpose flour
3/4cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk ( approximately - see below)
1 cup fresh blueberries ( I used half of the pint container.)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 & 1/2 teaspoons ground cinnamon

1.Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less)

2.Grease muffin cups or line with muffin liners.

Combine first 4 ingredients.
Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk.
Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff.
Fold in the blueberries.

It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture.
3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking.
4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done.
User
13 years ago
Excellent! I just made some.
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I (and my family) have to say it again. These are the best muffins we have ever had. And that includes some "high end" gourmet ones that is sold here! I have made 4 batches in one week, and none lasted long enough to get completely cold. I have no problem with the topping, though I do press it into the muffin a bit before baking. I also cut the cinnamon down to a 1/2 teaspoon. I put paper muffin liners in my muffin pan, so no problem getting them out of the pan, and the fluted liners peel right off. Elisabeth
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hayjud_mn
13 years ago
YUMMMMMMMMMM!

I just learned that bluberries need to cool a bit!
:o)

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