Welcome to The Pink Kitchen.....where life is fashionably delicious!!!

Saturday, January 14, 2012

Blueberry Bliss

Now that I get organic produce delivered to my house from Suburban Organics, I can finally eat blueberries that aren't covered in pesticides. Yay! (Check it out at www.SuburbanOrganics.com and tell them I referred you!) I've been making lots of blueberry pancakes and today I decided to make blueberry muffins. These muffins are fluffy and moist, and the blueberries burst in your mouth when you eat them. Plus, they have a nice crunchy topping for that little something extra.

Blueberry Bliss Muffins (makes 12 muffins)


1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk or almond milk
1 tsp vanilla bean paste or vanilla extract
1 cup fresh blueberries
1/2 cup brown sugar
1/4 cup flour
2 Tbsp butter
1/4 tsp cinnamon


1. Preheat oven to 400 degrees. Place muffin liners in muffin tin.
2. Combine 1 1/2 cups flour, 3/4 cup granulated sugar, salt, and baking powder in a large bowl. Place 1/3 cup vegetable oil in a 1 cup measuring cup. Add egg and enough milk to fill the 1 cup (approx. 1/3 cup milk). Mix wet ingredients into dry ingredients just until incorporated. Gently fold in blueberries. Fill muffin cups a little over halfway full.

3. To make crumb topping, combine brown sugar, flour, and cinnamon. Mix in butter with a fork or pastry cutter. Sprinkle over muffins before baking.

4. Bake muffins for 20 minutes or until crumb topping is golden brown. Cool on wire racks.

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