anytime i’ve ever made muffins they never turn out as awesome as the giant big as your head ones you could get at a bakery. i always followed instructions filled it to the appropriate line in the ban and only ever got muffins the size of my palm. sunday….. i broke the rules. (GASP!) i doubled my recipe and overfilled the pan. i wanted them to overflow. for the first time in my life i wanted as much muffin top as humanly possible. i filled those suckers all the way to the top of the pan and then added a crunchy crumble on top of that. the result was pure perfection.
i find it kind of funny that every memorial day and fourth of july blueberries and strawberries go on sale. i swear it’s because everyone likes to make the american flag cake where you use the strawberries as he stripes and the blue berries as the stars. anyway blueberries were bogo free and i was dealing with some wasting inventory by the end of the weekend. muffins it was i decided.
it was early sunday morning and i didn’t want to wake up joe or the dogs with the mixer so i mixed everything by hand with my ol bowl and spoon. i am wondering if by doing that i didn’t over mix the batter and cause dry(er) muffins. that is another common issue with my mufffin skills. they always end up kind of dry. i lightly mixed these by hand just until everything was mixed in and it made a huge difference. this batter was very thick and almost creamy which ended up baking very well.
without further delay here is the recipe for the best blueberry muffins i’ve ever made. original recipe was from all recipes but i did some tweakin.
pssst. if you want normal size muffins cut this in half..but who we kidding here.
makes 12 jumbo muffins.
3 cups of all purpose flour
2 cups of sugar
1 tsp salt
4 tsp baking powder
2/3 cup vegetable oil
2 tsp vanilla
2/3 cup of whole milk
3 cups of blueberries
1 cup of sugar
2/3 cup flour
1/2 cup of butter
1.) mix together your dry ingredients (flour through powder)
2.) whisk vegetable oil, eggs and milk together. slowly mix in to the dry ingredients.
3.) gently fold in blueberries. gennnnnntly
4.) make the crumble by whisking the flour and sugar together (or just giving it a good shake). cut the butter into small cubes (the smaller the cubes the easier this will be for all of us). smash the butter into the flour/sugar with the back of a fork until you get little shards of powder coated butter.
5.) spray or grease your muffin tin and pour in the batter until the tippy top of the individual muffin compartment. the batter is thick so you can even create a little mound on top. i found it easiest to use one of my mini scoops. top with the crumble and gently press it into the batter (it’s ok if it spills into the pan divider).
6.) place the tin on to a bigger baking sheet to catch any overflow and bake for 25 minutes at 400 degrees or until finished. (use the toothpick to see if it comes out somewhat clean)
7.) enjoyyyyyy best fresh out of the oven.