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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BLUEBERRY MUFFINS Recipe

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This recipe for BLUEBERRY MUFFINS is from THE FELDKAMP FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Sarah Short
For muffin batter:
1 1/2 c. flour
3/4 c. sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. blueberries

For topping:
1/2 c. sugar (white or brown)
1/3 c. flour
1 1/2 tsp. cinnamon
1/4 c. butter, cubed

Directions:
Directions:
Instructions:
Preheat oven to 400 degrees.
First make muffin batter by combining flour, sugar, salt and baking powder in a medium bowl. Put oil in a 1 cup measuring cup, add the egg to the cup and enough milk to fill the cup. Add oil/egg/milk mixture to the dry ingredients and stir. Fold in blueberries and spoon into muffin pan, filling cups about 3/4 full.

To make topping, cut dry ingredients into butter using two knives scissor-style and then mix with a fork until mixture resembles very coarse crumbs.

Sprinkle topping on muffins and bake for 20-25 minutes or until toothpick inserted in middle of a muffin comes out clean.

 

 

 

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