Blueberry Muffins

This recipe was posted in the Feb07 Food and Wine Magazine.

• Ready In: 1 hr
• Yields: 18 muffines

Ingredients

• TOPPING

• 1  cup all-purpose flour
• 3  tablespoons light brown sugar
• 2  tablespoons granulated sugar
• 1  teaspoon baking powder
• 1  pinch salt
• 6  tablespoons unsalted butter, melted

• MUFFINS

• 1 3⁄4 cups all-purpose flour
• 2 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup granulated sugar
• 2  large eggs
• 1⁄2 cup canola oil
• 3⁄4 cup  whole milk
• 1  teaspoon pure vanilla extract
• 1 1⁄2 cups blueberries

Directions

1. Preheat oven: 375 degrees F.
2. Line muffin cups with paper or foil liners or spray with cooking spray.
3. TOPPING INSTRUCTIONS:.
4. In medium bowl, combine all topping ingredients.
5. Stir in melted butter, then pinch the mixture until it forms small pea-size clumps.
6. MUFFIN INSTRUCTIONS:.
7. In a medium bowl, combine and mix the flour, baking powder and salt.
8. In a large bowl, combine the sugar, eggs and oil. Beat with a handheld electric mixer on low speed until combined.
9. Beat in the milk and vanilla.
10. Add the flour mixture all at once. Beat at low speed until smooth.
11. Stir in the berries.
12. Spoon the batter into the cups util 3/4 full.
13. Sprinkle each topping.
14. Bake for about 30 minutes or until golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
15. Let cool in pan for 10 minutes before serving.
16. NOTE: DO NOT OVERBEAT THE BATTER.
17. OPTION: Substitute cranberries and add 1/2 teaspoon orange zest to batter.