Um. I've been making things and not posting. I guess every food blogger does that, right? I made these for Valentine's Day, and didn't take pictures. They were weird. I feel like red velvet is weird in general, but also delicious.
My sister complains rather frequently that I only make weird stuff that she doesn't like. Hey! I...resemble that. But not ALWAYS.
Much of the time when she accuses me of this, I make her blueberry muffins. I've tried a ton of recipes, and this one is the best I've found. It always works. Since I didn't have any fresh blueberries, I used frozen. Which turned the batter a weird grayish purple.
But, they baked blue! Hooray! If you're lazy like I was feeling, you can just sprinkle sugar on the tops. Mm, crunchy. If you're feeling ambitious, make a streusel-y top. I'll show you!
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 tsp almond extract
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg, almond extract and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups close to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.