My very own BLUEBERRY MUFFINS Recipe
This recipe has been tweaked and tweaked by me until it's become my own recipe. It's so forgiving and I feel it's now PERFECT and creamy! It rises higher and higher (straight up) the more you add into the tins instead of "over" like other recipes.  * 4 eggs * 1 1/4C sugar and 1 1/4C brown sugar (but 2.5C white works great too) * 1 cup vegetable oil (or applesauce) * 2t vanilla * 1.5t cinnamon * 4C flour * 1t salt * 1t baking soda * 2C sour cream (can substitute with low-far yogurt) * 3C blueberries (fresh, but frozen straight out of the freezer works like a charm here) topping: 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture. oven 400 grease or line muffin tin w/liners In very large bowl, beat eggs. add sugar while beating. then add oil, vanilla, sour cream. only blend until smooth. overmixing ruins recipe. gradually add in dry mixture (flour, cinnamon, salt and baking soda) ...and blueberries mix ingredients for topping together with fork or fingers until you get a course texture. sprinkle over each. bake 18 - 20 min or until toothpick comes out clean. my new oven cooks them in 18 min. Old oven about 21. very forgiving recipe and if you put too much in the muffin tin, it rises straight up instead of spilling over, so they can turn out looking quite lovely. |
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