Thursday, September 15, 2011

Matt's Best Blueberry Muffins

My nephew, Matt, brought these giant, sweet muffins to a family gathering.  First, we were astonished that Matt was such an incredible baker - who knew! - but, these were clearly the best blueberry muffins I think any of us had ever had.  Of course, they disappeared before I had the chance to snap a photo, so I'll just have to make a batch.

I'm posting this exactly as Matt sent it to me, to capture not only the recipe, but his wonderfully intellectual style...



Matt's Best Blueberry Muffins Recipe:
Makes 8 large muffins. Approx. 400 calories per muffin.
--Implements--
2 large mixing bowls
1 sturdy (I prefer wooden) mixing spoon
measuring cups & spoons
1 muffin baking pan
non-stick cooking spray to grease the pan (or paper wrappers)
Ingredients:
--Muffin Batter--
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Ingredients:
--Crumb Topping--
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter (diced)
1 1/2 teaspoons ground cinnamon
--Directions--
1 ) Heat oven to 400 degrees F. Grease muffin cups.
2) Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder into mixing bowl.
3) Fill up a measuring cup 1/3 cup full of vegetable oil. Add 1 egg to the measuring up with the oil in it. And enough milk to make the whole thing fill up 1 cup.
4) Pour oil/egg/milk  into flour mixture. Stir 5 minutes with mixing spoon. Then fold in blueberries. (Don't stir overmuch, batter will get too tough.)
5) Make crumb topping (see below)
6) Fill muffin cups about 80% full of batter (makes 8 muffins), and sprinkle generously with crumb topping mixture.
Bake for 20 to 25 minutes at 400F.
--To Make Crumb Topping--
In second bowl mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter (diced), and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

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