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. :)
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
1/3 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.
"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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