13 February 2010
We went blueberry picking one sunny Saturday afternoon with friends, and went home with lots to spare for a recipe or two. One thing that comes to mind when blueberries are mentioned are the muffins. So I tried this recipe and it worked out real yummy. This one even features a crunchy topping, making it something different from what I have baked before. This recipe makes 12 regular-sized muffins.
1 cup fresh blueberries
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup canola oil
1/3 cup milk
For the crunchy topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
Procedure:Preheat oven to 200 degrees C.
Mix together the flour, sugar, salt and baking powder in a bowl. In another bowl, mix canola oil, egg, and milk. Then mix this into the dry ingredients. Fold in the blueberries.
For the topping, mix well the sugar, flour, butter, and cinnamon.
Grease the muffin tin and distribute the flour mixture, followed by a thin layer of the topping.
Bake for 20 to 25 minutes in the preheated oven, or until done.
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