These are the craziest, most amazing blueberry muffins I have ever had the pleasure to eat. The batter is thick and smooth, almost like cookie dough – you could easily put anything in these, chocolate chips, other fruit – we decided we would make them with apples next week.
Tuesday is muffin & fruit day in the Nielsen house. The dairy brings 1/2 a gallon of chocolate milk that is promptly devoured with our breakfast – good thing because if it were to last beyond breakfast then I would have to hear constantly “can I have the rest of the chocolate milk?” That is enough to crawl on my last nerve so we circumvent the whole thing by drinking it all.
The recipe is amazing… I think I mentioned that.
Batter:
1 1/2 cups flour (I used spun whole wheat)
3/4 sugar (I used good, vegan raw sugar)
1/2 tsp. salt
2 tsp. baking powder
Mix the above together in a bowl.
In a 1 cup measuring cup:
1/3 cup vegetable oil
1 egg
Enough buttermilk to make up the rest of the cup.
Mix the oil mixture with the dry.
Fold in 1 cup of something. I used blueberries.
Crumb topping:
1/4 cup butter in cubes
1/3 cup flour
1/2 cup brown sugar
Fill muffin tins (greased or use cups). I found that an ice cream scoop worked best for this, the batter is WAY thick.. and yummy, did I mention that?
Bake in a preheated 400 degree oven for 20-25 min.
