So first of all…it’s been a while. A really, really long while. Giant fail. I swore to myself I wouldn’t fall behind on this during the summer, and here I am.
However, I’m in D.C. for the summer! It’s great! It’s insanely hot every single day. I feel like I’m melting. This is from someone from Texas. It’s hot.
So D.C. is good. I’m just working here for the summer, which means spending a lot of time with other college kids who are way too impressed with themselves for people who are voluntarily working at unpaid, basically unskilled jobs.
Being unskilled as I am, I have a pretty basic offering for you today: Blueberry Muffins. I feel like everyone has their favorite blueberry muffin recipe. However, I think you should use this one instead because it’s amazing, because cinnamon/sugar on anything is amazing, and because you somehow ended up on this blog even though all it had to offer was basic Blueberry Muffins. It’s fate.
Also, you should tell definitely tell me anything amazing you’ve had to eat in or around D.C. It’s super trendy to get cupcakes at Georgetown Cupcakes, but thanks to the recommendation of Brown Eyed Baker, I tried Baked and Wired instead and thought it was vastly superior. DEFINITELY try it if you visit. But first eat these muffins. For basic muffins, they’re pretty legit.
Adapted from All Recipes
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1 1/2 teaspoon vanilla
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 2 teaspoons ground cinnamon
1. Preheat oven to 400 degrees Fahrenheit. Line muffin tins or spray with non-stick spray
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder into medium sized bowl. Add 1/3 cup vegetable oil to measuring cup along with egg. Continue to fill measuring cup to one cup line. Mix with dry ingredients, gently fold in blueberries.
3. Pour into muffin tins and then top with crumb topping. (1/2 cup brown sugar, 1/3 cup flour, 2 teaspoons cinnamon, 1/4 cup butter cubed and cut into mixture). Make sure not to add too much or you’ll have flat muffins. As you can see, I sacrificed puffy muffins for more topping…
4. Bake for 20-25 minutes.