I have today off from projects, being a holiday and all, but we had a ward breakfast this morning to celebrate Independence Day, and we brought Blueberry Buckle Muffins. So I thought I would share this yummy recipe. Sometimes the blueberry muffins I make are good, and sometimes they aren't so good, but this recipe, which I adapted/modified from a Blueberry Buckle recipe, is awesome. Everyone in my family, except my non-blueberry eating child, likes these muffins. 7 out of 8 is an outstanding rating at my house.
Blueberry Buckle Muffins
adapted from Better Homes and Gardens New Cookbook
4 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup sugar
3/4 cup canola oil
1 cup milk
4 cups fresh or frozen blueberries
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
Turn on oven to 400 degrees F. Spray muffin pans (for 2 dozen muffins) with non-stick cooking spray. In a bowl combine flour, baking powder, salt, oil, and sugar. Add oil, eggs, and milk. Stir until batter is just moistened. Gently stir in the blueberries. Scoop into muffin pans.
For crumb topping combine flour, sugar and cinnamon, then with a fork (or fingers) cut in the butter or margarine to form crumbs. Sprinkle over muffins. Bake at 400 degrees for 15 minutes. Cooking temps and times may vary. Bake until golden brown.
I use a convection oven, and bake 2 pans at the same time, so I set my timer for 12 minutes, then I switch the top pan to the bottom rack and the bottom pan to the top rack, and finish baking for 3 more minutes. This helps the muffins bake more uniformly You can bake them at a lower temperature, like 350 for 20-25 minutes if you want. Just play around with temps and times and see what works best with your oven.
Happy 4th of July! ~Lena