Blueberry Muffins


What can be better, than blueberry muffins. Farm fresh blueberries coming soon, so it is perfect time to develop a good recipe. Moist inside and crunchy outside with perfect amount of berries… I prefer to have a strudel topping on mine… If you have more then 2 family members you better make 2 batches,.. trust me they gonna be gone to fast…   You need:

  • 2 large eggs (room temperature) 
  • 1 cup brown sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp orange zest
  • 1/2 cup milk
  • 1/3 cup plain yogurt
  • 11/2 cup blueberries

For strudel topping:

  • 5 tsp all purpose flour
  • 2 tsp sugar
  • 3 tbsp butter (cold)
  • 1/4 tsp cinnamon (optional)
  • 2 tbsp sliced almonds     

Preheat oven to 375F. Whisk eggs with sugar, add oil and vanilla, mix it well. In another bowl ( i use big one), sift dry ingredients: flour, baking powder, baking soda, salt, orange zest . Add egg and oil mixture in to the dry ingredients, mix it well.  Add milk, yogurt and berries. Put paper liners in muffin pan, spray with oil. Use the ice-cream scoop to put batter inside.

For topping I  put all ingredients in food processor, except almonds, (i sprinkle them on top of strudel topping), and vu-a-la. Just top you muffins with strudel and almonds and bake it for 40 min, until golden brown. Enjoy and safe for breakfast( i know it is going to be hard)…

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