Thursday, March 22, 2012

Blueberry Muffin Perfection

I was craving blueberry muffins yesterday morning and ended up making the tastiest batch ever.

I tweaked this recipe using whole wheat flour instead of white, kefir instead of milk and a little less sugar.  The muffins ended up crispy on top and perfectly fluffy and soft on the inside with tasty gushy berries interspersed. 

It's a super quick and easy recipe that is definitely to be made over and over again.


1 1/2 cups whole wheat flour (I use the King Arthur brand and it works great)
2/4 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup Kefir
1 cup fresh blueberries

Crumbly Topping - 

2 tablespoons sugar
1/3 cup flour (I used white flour this first time, but I will be using whole wheat from now on)
1/4 cup butter (cubed)
1 1/2 teaspoons ground cinnamon


• Pre-heat oven to 400 degrees F (200 degrees C).  Grease cupcake tin, or line with liners.
• Combine the flour, sugar, salt and baking powder.  Place the oil, egg, and Kefir into a 1 cup measuring cup and whisk.  Mix into the flour mixture and then fold in the blueberries.
• Fill the muffin cups to the top (so the muffins look large).  I use an ice cream scoop for this.  
• To make the crumb topping, using a pie dough cutter, mix together the sugar, flour, cubed butter and ground cinnamon until it is crumbly and rough in texture.
• Sprinkle over the cupcake dough in the pan.
• Place in oven and bake for about 20-25 minutes, depending on your ove.  Mine came out perfect at 20 minutes.

Happy Baking!

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