Bad A$$ Blueberry Muffins

Blueberry Muffins, originally uploaded by Dessert Night.

How do I capture that last taste of sweet, summer bliss? Store bought blueberries are a passable substitute for the pounds of pick your own blueberries I just enjoyed last month. This muffin batter is uncommonly thick and gooey. The batter is so thick, you have to wonder how the blueberries don't get crushed in the folding process. The result is delightful. No rock hard muffins posing as paper weights here! The first bite is that AH-HA moment you’ve been waiting for - a touch of a crunchy-cinnamon-sweet-crumble topping, followed by a burst of tart blueberries mixed with the delectable soft, moist cake. Where have you been my whole life?

The recipe has been adapted from here


Ingredients for 8 muffins

Batter
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (plus a few for munching while you wait)
1/2 cup white sugar
dash of cinnamon

Crumble Topping
3 tablespoons all-purpose flour
2 tablespoons softened butter, cubed
1 teaspoon ground cinnamon

Directions

1. Preheat oven to 400 degrees F
2. To make the batter, mix together flour, sugar, salt and baking powder with a dash of cinnamon. Add the vegetable oil, milk and egg to the dry ingredients and mix together. Fold in the blueberries.
3. For the crumble, in a separate bowl, mix together sugar, flour, butter, and teaspoons cinnamon.
4. Fill the muffin cups with the batter and top with the crumble topping.
5. Bake for 20 to 25 minutes in the oven.