Blueberry-Walnut Muffins
My family enjoys fresh baked goodies. These muffins have become a favorite with not only my family but with friends also. Hope you enjoy them as much as we do.
Ingredients:
2 Cups all-purpose flour
3/4 Cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 Cup milk
1/2 Cup Canola Oil
1 tsp. vanilla
2 large eggs
1 1/3 Cups blueberries (I like to use frozen, I love how juicy they are when baked from frozen)
2/3 Cup walnuts, chopped
Preheat oven to 400 degrees.
In a medium bowl whisk the flour, sugar, baking powder, baking soda, salt and cinnamon to combine and make a well in the center. In another medium bowl, whisk the mild, oil, eggs and vanilla. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
Evenly distribute topping over muffins (recipe below). Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 to 10 minutes. Remove the muffins and serve warm or cool on a wrack.
Topping:
1/2 Cup sugar
1/4 Cup all-purpose flour
1/2 tsp. cinnamon
4 T. cold butter, cut into squares
Combine sugar, flour and cinnamon. Using a pastry blender (or fork) cut in butter until mixture resembles coarse crumbs.
As you can see Ryan has already helped himself to a muffin.
Ingredients:
2 Cups all-purpose flour
3/4 Cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 Cup milk
1/2 Cup Canola Oil
1 tsp. vanilla
2 large eggs
1 1/3 Cups blueberries (I like to use frozen, I love how juicy they are when baked from frozen)
2/3 Cup walnuts, chopped
Preheat oven to 400 degrees.
In a medium bowl whisk the flour, sugar, baking powder, baking soda, salt and cinnamon to combine and make a well in the center. In another medium bowl, whisk the mild, oil, eggs and vanilla. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
Evenly distribute topping over muffins (recipe below). Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 to 10 minutes. Remove the muffins and serve warm or cool on a wrack.
Topping:
1/2 Cup sugar
1/4 Cup all-purpose flour
1/2 tsp. cinnamon
4 T. cold butter, cut into squares
Combine sugar, flour and cinnamon. Using a pastry blender (or fork) cut in butter until mixture resembles coarse crumbs.
As you can see Ryan has already helped himself to a muffin.
goodmorning! I was browsing around on blogup this morning and saw your recipe ... it looks absolutely delicious! my family loves blueberry muffins. I jotted it down for a possible Sunday morning quick fix. Hope you have a wonderful day.
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