We’re celebrating my boss’s birthday tomorrow and I volunteered to bake blueberry muffins. To-die-for blueberry muffins. The last few are baking as I write this and they smell de-lish-us. This summer’s blueberries folded into muffin batter and topped with buttery-cinnamon crumb topping…

Yes, my mouth is watering. šŸ˜‰

Blueberry Muffins to Die For

For muffins:
4-1/2 cups flour
2-1/4 cups sugar
1-1/2 teaspoons salt
6 teaspoons baking powder
1 cup vegetable oil
3 eggs
1 cup milk
3 cups fresh or frozen blueberries

For topping:
1-1/2 cups sugar
3/4 cup butter, cubed
1 cup flour
4-1/2 teaspoons cinnamon

Preheat oven to 400 degrees. Grease muffin cups.

Combine flour, sugar, salt and baking powder. Mix oil, egg and milk and add all at once to dry mix. Stir to moisten. Fold in berries. Fill muffin cups right to the top. Mix together ingredients for topping and sprinkle on each unbaked muffin.

Bake for 20-25 minutes.

[While they are baking, flip through your bridal magazines and make note of how few dresses actually have straps or sleeves these days. Open the oven door and peek at muffins three times. Blog. Drink a glass of water. Forget the last four muffins during the last two minutes they need and going flying out to the kitchen to rescue them, skidding to a stop in your socks right in front of the stove. Nearly burn your fingers removing hot muffins from the tin.]

[Drool over them and take photos…]

NOW EAT! Nom-nom-mon. šŸ˜‰

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