| Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. |
| In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. |
| Add the eggs, beating to combine. |
| Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. |
| Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. |
| Spoon the batter evenly into the prepared pan, filling the cups nearly full. |
| Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. |
| Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave). |
| Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar. |
| Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature. |
| Yield: 12 muffins. |
| Submitted by: Colleen Rated: 5 out of 5 by 3024 members | Prep Time: 15 Minutes Cook Time: 25 Minutes | Ready In: 40 Minutes Yields: 8 servings |
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 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon |
| 1. | Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. |
| 2. | 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. |
| 3. | To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. |
| 4. | Bake for 20 to 25 minutes in the preheated oven, or until done. HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested). I use BROWN SUGAR instead of white for the topping. When I have buttermilk, i use that in place of milk. It's important to use butter at room temp (to a point that if you put a fork through it, it would smush). This makes it a lot easier to put on top. You can substitute blueberries with any fruit & it turns out great! Be sure to use PAM on the pan or they may stick. Also, frozen blueberries do not turn out the same. Fresh Fresh! (Update 7/08): I noticed a lot of people had trouble w/their muffins sinking. You're over mixing or it's from adding TOO MUCH topping to 1 muffin using the given one. If you must drown yourself in topping, try this fail proof one I use that has less butter: 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter. Use fork to mix and has nice coarse texture. Just as crunchy & delicious w/the perfect muffin EXCEPT it doesn't cause the muffins to sink! I took a look at many of the recipe reviews for these muffins and incorporated their suggestions. In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the white sugar in the streusel topping with brown sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top. I then baked them in a 400F oven for 18 minutes. They were excellent! This recipe would be great with other types of fruit added (other berries, diced peaches, etc.) or with chocolate or white chocolate chips, etc. This batter is like glue and really holds the blueberries in place. I made a couple of small modifications only because I was working with what I had on hand. I ground cinnamon sticks to make fresh cinnamon. I used strawberry milk instead of regular. I doubled the blueberries,and turned down the heat to 325 because the blueberries were frozen. The only things I'd suggest doing is to double the recipe (only made 6 jumbo muffins), but make only a single recipe of streusel (I was heaping on streusel topping until it was falling off, and there was still alot of streusel left over). Over all, Colleen, your muffins deserve to be at a luxury hotel or B&B. Thanks for sharing this with all of us to enjoy. This is definitely a keeper. :-) I am adding to my review because I've been reading the other reviews, and keep seeing the same 2 complaints about this recipe. "They were a mess getting them out of the pan." (If you use a non-stick spray and spray the entire pan including the top, they should fall out easily) "Not sweet enough" (The quality of the recipe is only as good as the quality of the ingredients--were your blueberries already bitter?)I think this is an awesome recipe! |
Preheat the oven to 350 degrees F. Place 24 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
