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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Blueberry Muffins Recipe

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This recipe for Blueberry Muffins is from Recipes to Remember, 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:  
Steusel Topping :
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp ground cinnamon
2 tbsp firm butter


3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh, canned (drained) or frozen blueberries
Directions:
Directions:
Heat oven to 400 degrees.
Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Make streusel topping and set aside.
Beat milk, oil and egg in large bowl with a fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter WILL be lumpy).
Divide batter evenly among muffin cups. Sprinkle each with about 1 tbsp topping..
Bake 20 to 25 minutes or until golden brown.
If baked in greased pan, let stand about 5 minutes in pan, then remove to a wire rack. If baked in paper baking cups, immediately remove from pan to wire rack.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Streusel Topping :
Mix flour, brown sugar and cinnamon in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly.

 

 

 

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