Usually I don’t particularly enjoy eating blueberry muffins. The sour and bitter aftertastes of blueberries never appealed to me, and the muffins we used to make just turned out to be a soggy mess.
Until I tried this recipe.
Not a soggy mess…
I looked at allrecipe’s recipe for ‘To die for blueberry muffins’, and used that as a guide. Tweaked it a little. Added some lemon, which I think handled the unpleasant aftertastes very well. This is how we made it…
Makes 16 muffins
3 cups all-purpose flour
1 cup white sugar
1 teaspoon salt
4 teaspoons baking powder
zest of 1 lemon
2/3 cup vegetable oil
about 2/3 cup milk
2 cup fresh blueberries
1/3 cup white sugar
2/3 cup all-purpose flour
1/2 cup butter, softened
3 teaspoons ground cinnamon
Take some of the flour and toss the blueberries in it till they are coated. This helps with even distribution in the muffins later.
Mix the first 5 ingredients in a big bowl.
In a big measuring cup, mix the oil and eggs. Mix in enough milk to make 2 cups (500ml).
Pour into the wet ingredients till just combined.
Spoon into muffin tin lined with paper liners.
To make the crumble, mix the rest of the ingredients till crumbly. Sprinkle generously over batter.
Bake in oven at 180 degrees for about 20-25min, or till risen and toothpick comes out clean when inserted in the centre.