Some time back I watched a video by Chef John on AllRecipes.com on how to make blueberry muffins so when I saw fresh blueberries in Pick n’ Pay I immediately picked them up. However when I got home and looked at Chef John’s recipe in detail, a lot of reviewers didn’t seem to like them much. So I decided to look for another recipe and ended up going with “To die for Blueberry muffins“.
It had over 5000 reviews and I was hard pressed to find a bad one. So I decided to go with that recipe instead. I pretty much followed it to the letter because no reviewers suggested a significant change to the recipe. The only change I’d make is to the topping quantity, the amount the original recipe demands is too much for the number of muffins.
If you don’t have a muffin tray I suggest you buy the silicone cups shown above. They are non stick, can simply be placed on a tray when baking and can be reused after cleaning. Genius really! I bought mine in Pick n’ Pay.
And just for curiosities sake I looked up the difference between muffins and cupcakes. Apparently it’s about the fat, sugar and egg ratio and whether icing/frosting is used or not. Basically if it has icing or frosting, it’s a cupcake. Muffins also usually have some butter in them as well. This recipe doesn’t, however, I would like to experiment with replacing half the oil with butter in the future. Butter gives it a crumbly texture which I kind of like while the oil is there to keep the muffins moist-also another reason why I favor oil based cakes, they are very moist.
- 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/ buttermilk
- 1 cup fresh blueberries
Original crumbed topping
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed (must be at room temperature)
- 1 1/2 teaspoons ground cinnamon
Crumbed topping alternative
- 2/3C brown sugar
- 1/4C flour
- 1/4 tsp cinnamon
- 2 tablespoons butter (butter must be at room temperature)
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together topping ingredients. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
- The muffin batter will be very sticky and thick, do not add any more milk because the stickiness of the batter is what stops the blueberries from sinking to the base of the muffin
- Grease your baking tin VERY WELL. I used silicone muffin cups so I didn’t have to grease them.
- Do not over mix the batter! As soon as ingredients are some what incorporated, stop! Even if there are flour streaks it’s ok.
- This batter makes 12 mid sized muffins and 5/6 giant ones.
- One cup of blueberries is more than enough
- Use the second topping if you want less butter in your topping
- Reduce all the quantities in the original crumbed topping recipe by half
- Some reviewers complained of the original crumbed topping causing their muffins to sink, if that happens to you use the alternative the second time. However I used the original recipe and had no problems.
- This works best with fresh blueberries because frozen ones will increase the liquid content in the batter and mess it up.
- You can replace the blueberries with any other dried fruit or fresh fruit and the results should be excellent!
I managed to impress one blueberry muffin hater with these! They’re incredibly moist and balanced. You wont regret making these muffins and you will definitely receive requests for another batch!