Blueberry Muffins
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
- Carbohydrate 54.651463105 g
- Cholesterol 38.7198755 mg
- Fat 12.63512080125 g
- Fiber 0.873706263668835 g
- Protein 3.7061978625 g
- Saturated Fat 4.33555138778375 g
- Serving Size 1 1 Serving (91g)
- Sodium 503.677104125 mg
- Sugar 53.7777568413312 g
- Trans Fat 0.66148576979575 g
- Calories 343 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Standard recipes rarely explain how early nineteenth-century American cookery transformed simple quick breads into the oversized, dome-topped specimens found in modern bakeries. Achieving that distinct crown requires managing physical chemical reactions rather than relying solely on rising agents. Adapting these structures for specific dietary needs involves deliberate substitutions that maintain the required moisture balance without altering the fundamental crumb.
- Substitute a neutral oil like canola at a one-to-one ratio for melted butter if removing dairy entirely from the base batter.
- Maintain the structural integrity of the muffin by using plant-based milks with a fat content comparable to dairy milk when adjusting for lactose intolerance.
- Fold fresh blueberries gently into the batter at the very last moment to prevent the anthocyanin pigments from bleeding and turning the crumb grey.
- Bake at 400 degrees Fahrenheit for 20 to 25 minutes, watching for a golden-brown crust and a toothpick inserted into the center that emerges clean.
- Use frozen berries straight from the freezer without thawing if fresh fruit is unavailable, though expect a slight increase in baking time due to the added internal chill.
Understanding how physical temperature interacts with leavening agents ensures reliable results across different dietary modifications. Precise measuring and careful folding protect the tender crumb structure from developing toughness.
