Friday, July 30, 2010

Blueberry Muffins

The World's Best Blueberry Muffin Recipe!

4 rounded cups flour
2 cups sugar
2 tbsp. baking powder
2 tsp. salt
4 eggs
1/2 cup oil
1 stick butter, melted
1 1/2 cups milk
2 tsp. vanilla extract
16 ounces frozen (or fresh) blueberries

*Preheat oven to 350*. Sift together dry ingredients. Make a well in the center. Add the eggs, oil, butter and milk & vanilla. Gently hand-mix until all the liquid is absorbed. Fold in the blueberries. Using an 8-ounce ice-cream scoop, place 1 scoop batter into each unit of a large (texas/jumbo), parchment paper-lined 12-unit muffin pan. Bake for 30-40 minutes depending on the doneness of the muffins, they should be firm to the touch and golden brown on top.

This recipe makes the biggie jumbo ones, BUT if you do not have that type of pan or simply prefer the regular sized muffins...just reduce the amount of time in the oven and check them for the first time after 20-25 minutes. I also sometimes add a streusel topping OR sprinkle the large raw sugar on top prior to baking for extra goodness. A simple streusel topping can be made by cutting half a stick of butter into a mix of 1/2 cup flour and 1/2 cup brown sugar. Sprinkle on top of muffins evenly prior to baking. The above photos have this topping.

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