I’ve been in a major food rut. It seems like everything I try is boring and plain. With school being so busy, cooking and even eating has felt more like a chore than a pleasure. Lately though, recipes have been turning out much better and I seem to have more inspiration to try new things. Lets hope this continues!
One of my recent successes has been these blueberry muffins. I love blueberry muffins but homemade versions always seem to taste like they have corn in them (yuck!). I prefer my muffins sweet, like a cupcake (who doesn’t want cake for breakfast?!). After complaining to mom she sent me a recipe to try and it was just right.
The interesting thing about these muffins is that the outside gets really crunchy but the inside is soft and tender. Yum! This recipe is a great base muffin recipe, in which you can swap out the blueberries for chocolate chips, raspberries, nuts or whatever else sounds good.
- 2 c flour
- ½ c sugar
- 3 tsp baking powder
- ½ tsp salt
- ¾ c milk
- ⅓ oil
- 1 egg, beaten
- 1½ - 2 cups blueberries (you could change this up)
- 1 tsp lemon or orange zest (optional)
- ¼ c brown sugar, packed
- 1 T butter, softened
- ½ tsp cinnamon
- ¼ c old fashion oats (or you could use nuts)
- Heat oven to 400. Grease 12 cup muffin tin or line with paper baking cups.
- In a large mixing bowl combine flour, sugar, baking powder and salt.
- In a small bowl combine milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until moistened. Batter will be lumpy. Fold in blueberries.
- Fill muffin tins ⅔ full. Blend streusel topping with a fork and sprinkle over muffins.
- Bake at 400 for 20-25 minutes