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Friday, July 19, 2013

Whole Wheat Blueberry Muffins Recipe

This is going to be part one of "How to use up an entire gigantic package of organic Costco blueberries". I ALWAYS have a hard time finishing the whole package so I don't know why I keep buying it. They just look so good! Anyhow, spent some time on pinterest looking for ideas on how to use them up. At the suggestion of my friend HC, the first thing I made was blueberry muffins. We are keeping it simple.

Whole Wheat Blueberry Muffins (adapted from this recipe on Allrecipes)

1 1/2 cups whole wheat flour
3/4 cups of white sugar
1/2 teaspoon of salt
2 teaspoons of baking powder
1/3 cup vegetable oil
1 egg
1/3 cup of milk
1 cup of fresh blueberries

Crumb Topping
1/2 cup brown sugar
1/3 cup whole wheat flour
1/4 cup of butter, cubed
1 1/2 teaspoons of ground cinnamon

Preheat your oven to 400 degrees F. Line muffin cups with liners.
Combine flour, sugar, salt and baking powder in mixing bowl.
Combine vegetable oil, egg and milk in measuring cup.
Pour wet ingredients into mixer and mix until just combined.
Fold in blueberries.
Fill muffins cups (about 1/4 cup of mix in each muffin).
Mix together all crumb topping ingredients and sprinkle on top of muffins.
Bake for 25 minutes in preheated oven or until done.

[All wet ingredients equal 1 cup]

[Putting too much crumb topping on your muffins will make them sink!]

[Recruit a handsome assistant to distract you from making muffins! Make sure he's secure in his rainforest chair.]

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