to die for blueberry/strawberry muffins
muffins are my favorite breakfast food ever. naturally, if I have to go to work on a Saturday, then I'm going to need to be prepared.
I've made these before, albeit not for about a year, and baking these again reminded me how AMAZING this recipe is! Originally from this bakebakebake post, the infamous to die for blueberry muffins. with some strawberries to jazz it up a little.
1 1/2 cups flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1/3+ cup milk
2/3 cup fresh blueberries
2/3 cup fresh strawberries, chopped
1/4 cup brown sugar
2 tbsp + 2 tsp flour
2 tbsp cold butter, cubed
1 tsp ground cinnamon
1. preheat oven to ~350 degrees fahrenheit and (heavily!) grease a muffin pan.
2. combine flour, sugar, salt, and baking powder in large mixing bowl.
3. pour vegetable oil into measuring cup, add egg. then fill until 1 cup line with milk. add this into the flour mixture - the consistency will be doughy rather than batter...y.
4. gently fold in blueberries and strawberries, making sure the two are evenly distributed.
5. in another smaller bowl, combine sugar, flour, butter, and cinnamon. mixing with a fork is probably the best way to go about it - and make sure the butter is VERY cold (I freeze mine for a few minutes beforehand to make sure). the final mixture should resemble bread crumbs, and any larger chunks will probably sink into the dough, so this is important!
6. pour mix into muffin pan. they should be nearly to the top but not entirely (they'll rise just a little in the oven). coat the top with the crumb mixture and you can afford to be generous since the recipe yields a lot! this batch made 11 muffins in a normal-sized muffin pan but should make 6 giant ones!
7. pop them in the oven for ~20 minutes or until a nice golden brown. as far as getting them out goes, going heavy with the grease is key. slide a butter knife around the edges and try to scoop them out when they're cool so no chunks get torn out.
8. eat like 5 and ENJOY.