It’s spring and that means family gatherings are about to begin for the year. Whether going as a guest or, as is usually the case, being the hostess, there are a certain amount of goodies family and friends expect to see from me. These disappear quickly whenever I make them.
I should mention, I’m a crumble type of gal. I like it on pies, tarts and, of course, muffins. Once you try these, you’ll be converted too.
Here’s what you’ll need:
1 1/2 cups sugar
2 teaspoons of vanilla
4 teaspoons of baking powder
3 cups of flour
2/3 cup vegetable oil
2/3 cup milk
2 cups fresh blueberries
1/2 cup of butter
3 teaspoons of cinnamon
2/3 cup flour
1 cup sugar
Unless you are a seasoned baker or at least mildly confident about baking, I suggest you keep all of the ingredients as listed. That means no substitutions.
I know you might love watching those cooking shows where gorgeous people can eyeball amounts and toss them into a bowl. I don’t want to burst any bubbles, but most of that isn’t real. Amounts are pre-measured before taping. Of course, there are a few exceptions. If you feel the need to try your luck at guessing, try to restrict yourself to certain ingredients. Flour is not one of them.
If you want to play, start with something easy. I suggest vanilla. A smidgen extra or too little of the extract won’t make or break a recipe. Feel free to increase/decrease the amounts of blueberries as well, or try your hand at a different type of berry.
The Fun Part – Cooking
Preheat your oven to 400 degrees.
Lightly grease your muffin trays. I buy tinfoil liners for muffins. It makes clean up much easier.
Start with the batter. Combine flour, sugar, baking powder. Add wet ingredients and mix together. Gently stir in berries. Once combined fill the muffin cups to almost the top.
For the crumble: mix all the ingredients together in a separate bowl using a fork until crumbly. Sprinkle over top of the batter.
Bake 20 to 25 minutes or until a toothpick comes out clean from the centre of one of the muffins.
I hope you enjoy this tasty recipe.