I don't actually enjoy muffins that much but this is borderline cupcake. I especially enjoy this recipe when topped with a streusel but I had somehow run out of brown sugar so I simply topped it with a simple glaze of milk and powdered sugar.
Blueberry Muffins
Yield: 12 muffins
Ingredients:
3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup fresh blueberries, slightly mushed
Directions:
Preheat oven to 400*. In a large bowl beat together the egg, milk, and oil. Stir in flour, sugar, baking powder, vanilla, and salt. Do not over mix or you will get dense muffins. Stir in blueberries. I like to mash mine slightly with a fork so you get them spread out. Divide batter evenly between 12 muffin cups. Bake for 20-25 minutes. Remove immediately to a wire rack to cool. Top with glaze (1/2 cup powdered sugar and 1 tablespoon milk) if desired.
Source: Betty Crocker "Blueberry Muffins"
No comments:
Post a Comment