I recently started to make homemade salads for lunch and dinner. One of the ingredients I added to my salad was blueberries. Since I purchased the blueberries from Costco, of course the quantity is at bulk. Due to this, I had to consume the blueberries before it went bad. Because of this, I decided to try and bake blueberry muffins.
Claim Jumper used to serve the best blueberry muffins. Sadly a couple years back, they discontinued their blueberry muffins and I could not find one that came close to the way they had it.
I researched a recipe on Pinterest, and bumped into a recipe from allreceipes.com. I changed some of the measurements to compensate and incorporate the type of muffin molds I had. You can use muffin pan or molds. Using liners is optional, just be sure to spray the pan or molds if you do not use liners.
Since I used my Chambers Bay Baking Company Jumbo Baker's dozen molds, I did not need to use the liners. The muffins came out easily and did not break the shape of the muffin. I enjoyed making this simple blueberry recipe. I made these a couple of times. One for my self-care hobby and then also baked with my husband.
Take time to bake something whether it's with your significant other, friend, or by yourself! Enjoy these muffins with a nice cup of coffee or tea for breakfast, snack, or even dessert.
Serving: 12-13 Jumbo Muffins
Ingredients
Muffin
3 cups all-purpose flour
1 1/2 cup white sugar
1 teaspoon salt
4 teaspoons baking powder
2/3 cup vegetable oil
2 egg
2/3 cup milk, or more as needed
2 cup fresh blueberries
2 cup white sugar
2/3 cup all-purpose flour
1/2 cup butter, cubed
3 teaspoons ground cinnamon
Crumb Topping
1 cup sugar
2/3 cup flour
1/2 cup butter
3 teaspoons cinnamon
Instructions
Preheat oven to 400 degrees F (200 degrees C)
Grease muffin cups or line with muffin liners
Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder, mix together.
Place vegetable oil into a measuring cup; add 2 eggs and add milk. Add more milk if mix doesn't reach the 2 cup mark. Mix this with flour mixture.
Fold in blueberries. Fill muffin cups midway, and sprinkle with crumb topping mixture.
For the crumb topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/2 cup butter, and 3 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 25-30 minutes in the preheated oven, or until golden brown.
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