A few weeks ago I made some incredible peach muffins using a recipe I found on All Recipes. The author's name was only listed as FBGMOMOF4 and I want to give her as much credit as I can for the wonderful flavors I was able to deliver.
Today I decided to play with her recipe and see if it will work for Blueberry muffins. I'm making these for home enjoyment so I'm making them big and I am greasing my pan well because I hate muffin pan liners unless I'm baking for delivery. The original recipe claimed to make 16 muffins and now that I've cut it in half, I believe her because I have 8 muffins baking even as I type. In fact here is a picture of them, through the lovely window in my oven door. Moving from peach to blueberry, meant taking out the cinnamon and peaches. I used a generous cup of frozen blueberries and also a tablespoon of lemon zest. I don't know why I always feel I need to use lemon zest if I'm using blueberries, but unless I'm doing something with almond flavoring I do. The delicious results of this recipe are a muffin that fills your hand and has a crusty bottom, a tender crumb and because I love it, a crystal sugar top.
Amazing Blueberry Muffins
Ingredients
- 1.5 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cups, plus 2 Tablespoons oil
- 2 small eggs, lightly beaten
- 1 cups white sugar
- 1 rounded cup blueberries
- 1 Tablespoon grated lemon rind
- sugar crystals
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.
- In a large bowl, mix the flour, lemon zest, baking soda, and salt. In a separate bowl, mix the oil, eggs and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the blueberries. Use a half cup measure to scoop batter into the prepared muffin cups. Sprinkle each muffin with sugar crystals.
- Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
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