It's a beautiful day outside, and a perfect day for baking some delicious muffins. This is one of my favorite muffin recipes, with it it's impossible to fail and you can modify it by putting for example raspberries, strawberries or rhubarb instead of blueberries, or you can put different kinds of berries, like I did this time. I used blueberries and raspberries to make "Queen" muffins. They succeeded wonderfully, almost too delicious...I love the hint of cinnamon in this recipe, it gives an exciting taste to the muffins. For bigger muffins I recommend to double the recipe, and the topping crumb also. And of course you should use BIG muffin cups for these.
The recipe makes about 7 to 9 muffins when doubled, it depends on the cups. I recommend not to fill the cups very full, because the dough rises and it may burst out of the cups.
To die for blueberry muffins
1 1/2 cups all-purpose flour
2/3 cup oatmeal
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil (I use olive oil)
1/3 cup alpro soya milk
1 cup fresh blueberries (or more if you want)
1/2 cup white sugar
1/3 cup all-purpose flour
1/3 cup oatmeal
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 200 °C.
2. Combine all dry ingredients, and then mix the wet ingredients and combine with the flour mixture. Fold in blueberries.
3. Fill the muffin cups almost right to the top,
and sprinkle with crumb topping mixture.
To make the crumb topping mixture:
1. mix together sugar, flour, melted butter & cinnamon with fork and sprinkle over muffins before baking.
Bake for 20 to 25 minutes, or until ready.