M is for Muffins

We tried this recipe I found in the newspaper last week. I tweaked it a bit, using soured raw milk, and it turned out AWESOME. Hubby loved it, so will be making again and again. :)

Einstein Blueberry Muffins from Mary Hunt

Muffins:

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 sour milk or buttermilk

1 cup fresh blueberries

Crumb Topping, mix with fork until crumbly:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F and  line 12 muffin cups with paper liners. In a bowl, combine the flour, sugar, salt and baking powder. Add oil and buttermilk. Beat egg slightly with a fork. Mix this with flour mixture and fold in blueberries. Divide among the 12 muffin cups, and sprinkle with crumb topping mixture, about a Tbs of topping per muffin. 

Bake for 20-22 minutes or until done, which means when a toothpick is inserted, it comes out just barely clean. Caution: Err on the side of under baking for the yummiest, moistest muffins.

Mary says:
"he called them blueberry muffins, but I call them Einstein Muffins. That’s because every time I make them, I feel like a genius. And you can feel like a genius, too—provided you follow these recipes exactly. "

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