It's The Best Darn National Blueberry Muffin Day Ever!

July 11, 2012 8:56 PM EDT | By Anthony Smith
Blueberry Muffins
Delicious Blueberry Muffins (Photo: Creative Commons)

It's National Blueberry Muffin Day, and like everyone darn well knows, a blueberry muffin is one of the absolute best ways to wake up. When it's done right, it's moist, tart, and just the perfect amount of food. And let's not forget its serious portability-- you can grab it and take it anywhere, or eat it while you're on the go. In that sense, it may even be better than the egg-- although we wouldn't go that far.

But we will go far enough to give you the best gosh darn blueberry muffin recipe ever.

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1. Pick your blueberries.

Okay, we don't actually mean going into a field to pick them-- unless that's your thing. Then by all means, you're probably way ahead of us!

But what we *do* mean is that you make sure you select the best ones at the supermarket. You'll want to choose blueberries that are firm and have a uniform color throughout the contained hued with just a little white. Shake the container and take a look to see if they move around freely. If they don't, you're better off looking for one that does.

Make sure you don't wash them till right before you're about to use them, as the wash will remove the white hue that protects the blueberry's skin!

2. Prepare to cook.

Preheat the oven to 400 degrees and get your muffin cups greased just slightly. Combine 1.5 cups of all-purpose flour, 3/4 cup of white sugar, a pinch of salt, and two teaspoons of baking powder.

In a separate container, add one egg, 1/3 a cup of vegetable oil, and 1/3 cup of plain yogurt. Mix, then add to the flour mixture and mix again. Add the blueberries.

3. Prepare a crumb topping.

Your recipe will be fine without this, but if you're looking for some extra sweetness (and why wouldn't you be?), mix together one-fourth cup of white sugar, one-fourth cup of light brown sugar, one-third a cup of all purpose flour, one-fourth a cup of softened butter, and one and one-half teaspoons of cinnamon. Mix it together.

4. Assemble the muffin.

Put the dough mixture in each muffin container until it's filled to the top. Sprinkle with the crumb topping.

5. Bake.

Bake for ~25 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.

Enjoy! You can store it in the fridge until breakfast tomorrow, or just eat it immediately.

© 2012 Food & Recipe All rights reserved. Do not reproduce without permission.

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