Blueberry Muffins
These are the large deli style muffins that we used to get in Palm Springs, or as close to that recipe as I could get
- Preparing Time: 10 minutes
- Total Time: 35 minutes
- Served Person: 8
bake
muffins
blueberries
blueberry
american
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup vegetable oil
- 1 cup fresh blueberries
- 1/3 cup milk
- 1/2 cup sugar
- 1 1/2 cups plain flour
- 3/4 cup sugar
- 2 teaspoon baking powder
- -- for the topping --
- 1/3 cup plain flour
- 1/4 cup butter cubed
- 1 1/2 teaspoon cinnamon ground
- Carbohydrate 51.9977746561479 g
- Cholesterol 42.4890625201097 mg
- Fat 13.7212214747395 g
- Fiber 1.48730002447063 g
- Protein 4.19452104438247 g
- Saturated Fat 4.51457333875799 g
- Serving Size 1 1 Serving (120g)
- Sodium 1665.98308011988 mg
- Sugar 50.5104746316773 g
- Trans Fat 0.71025695903451 g
- Calories 334 calories
Have you ever had a muffin that was so good, it transported you to another place? I have, and it was a blueberry muffin from a little deli in Palm Springs.
I've been on a quest to recreate that muffin ever since, and I think I've finally come close. These muffins are big, fluffy, and full of blueberries. They have a slightly crispy top and a tender crumb. And they're perfect for a quick breakfast or snack.
If you're looking for a delicious and easy-to-make muffin recipe, this is the one for you. Give it a try and let me know what you think!
Step-by-step
- To make the topping, mix together 1/2 cup sugar, 1/3 cup flour, and 1/4 cup butter, and 1 1/2 teaspoons cinnamon, mix with a fork, and sprinkle over the muffins before baking.
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit), Gasmark 6; grease the muffin cups or line with muffin liners.
- Combine 11/2 cups flour, 3/4 cup sugar, salt, and baking powder, place the 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 the muffin cups right to the top, and sprinkle with crumb topping mixture.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
