I found my favorite blueberry muffin recipe! It was being a book mark in a 1940s cookbook. I have no idea where I got the recipe from, it’s just printed on a taped together piece of paper.
These Muffins are real good without butter but if you feel the urge go ahead and add a little, Blueberries are supposed to be low in calories, high in fiber, vitamin C and antioxidants.
Ok, let’s make some muffins.
Combine sugar, egg, milk and oil.
Add flour, baking powder and salt, mix baking powder into flour a bit first.
Add frozen Blueberries. I think I put in more like 1 and 1/4 cups of berries.
Fill muffin pans.
But leave some room for the topping.
Now for the topping!
Cut butter into sugar, cinnamon, and flour.
Sprinkle over tops of muffins.
Who wants to do dishes?
Bake for 20 minutes at 375 or until done.
Serve warm or cold.
Blueberry Muffins - the best blueberry Muffins
- 3/4 cup sugar
- 1 egg
- 1/3 cup sunflower oil
- 1/3 cup milk
- 1 1/2 cups whole wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 generous cup frozen blueberries
- 1/2 cup sugar
- 1/3 cup whole wheat pastry flour
- 1/2 stick of butter
- 2 tsp cinnamon
Heat oven to 375. Grease muffin pans.
Combine sugar, egg, milk and oil. Add flour, baking powder and salt, mix baking powder into flour a bit first. Fold in blueberries. Fill muffins just short of the top so there's room for topping.
Topping:
Mix sugar, cinnamon, and flour. Cut butter in. Sprinkle over tops of muffins. Bake for 20 minutes, or until done.
