Corny title, you say? Well, I didn't name them. I got the recipe and the name from allrecipes.com, and whoever named them.... Let's just say, they were...absolutely correct. The goodness of these muffins can't really be over exaggerated.
Blueberry Muffins
Muffins:
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1/4 cup flour
- 2 Tblsp butter (softened a little)
- 3/4 tsp cinnamon
Directions:
Pre-heat the oven to 400*. Sift the flour, sugar, salt and baking powder together into a largish bowl. Pour 1/3 cup of vegetable oil into a 1 cup measuring cup. Add the egg, then fill to the 1 cup mark with milk. Add to the flour mixture and mix until just incorporated. Fold in the blueberries. Fill muffin cups just to the top with the batter.
For the topping, mix the sugar, flour and cinnamon together, then either cut the butter in with a fork, or just use your hands to fully incorporate it. Sprinkle on top of the batter.
Cook for twenty minutes, or until done.
See how the side of the muffin is all smooshed in? That further proves its amazingness. I was in such a hurry to remove it from the muffin tin and stuff it in my face, that the smoosh happened. The fact that I didn't have another muffin to photograph stems from the fact that the rest of them are gone. Inhaled. Eaten. Never to be seen again.
This muffin only takes a few minutes to put together (unless you're veeery slow at measuring), and twenty minutes to bake. So make some in the morning! You won't regret it. Unless you gain six pounds...then you'll regret it for a second, but then you'll go back and break the crusty, sugary edge off another one and pop it into your mouth. No more regrets.
