blueberry-muffins

Muffins So Amazing, They’re Insane!

I love to bake, however, baking has not always been fond of me. We’ve had our moments. It wasn’t until I surrendered to following recipes exactly that our relationship made the turn.

I had to come to the point that I was willing to measure the ingredients, follow directions and believe that little things like “folding in” does not mean “beating it to death,” “one-cup of flour” doesn’t mean, “that looks about right,” and “butter softened,” does not mean “boiling like a witch’s cauldron.”

Ordinary blueberry muffins

One day, I was reminded about how far I’ve come as a home baker when one of my staff could be heard throughout the office, “These blueberry muffins are insane!” I just smiled, choosing not to confess to how easy they are to make—cheap too, at about 25 cents each. Compare that to my local Panera Bread drive-thru where Blueberry Muffins are $2.79 each—$33.48 a dozen. That’s what I call insane!

Back to the office muffins. Sure, Max called them blueberry muffins, but I call them Einstein Muffins. That’s because every time I make them, I feel like a genius. You can feel like a genius, too—provided you follow these recipes exactly. 

Einstein Blueberry Muffins

Muffins:

  • 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 cup fresh blueberries

Crumb Topping:

  • 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 F (200 C). Grease 12 muffin cups or line with muffin liners.

FUN: Make Your Own Tulip Muffin Papers

To make the muffins: In a bowl, 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 and enough milk to fill the cup. Beat slightly with a fork. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make crumb topping: Mix together sugar, flour, butter, and cinnamon. Mix with a fork until crumbly and sprinkle over muffins before baking.

Bake for 20-22 minutes or until done. which means when a toothpick is inserted, it comes out just barely clean. Caution: Err on the side of underbaking for the yummiest, moistest muffins. Yield: 12 muffins

 

Banana Muffins

Muffins:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 medium or 3 large ripe bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted

Crumb Topping:

  • 2/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter

Preheat oven to 375 F (190 C). Lightly grease 12 muffin cups or line with muffin papers.

To make muffins: In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

To make crumb topping: In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a muffin, comes out clean. Err on the side of underbaking, even if the centers appear to be a little sunken.

Banana Muffins

Question: What money-saving tactic do you use that makes you feel like a genius? Don’t be shy!

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11 replies
  1. Pat Goff
    Pat Goff says:

    I love couponing. I love watching my bill go down, down, down. I can start with $100 and get it down to about $40 and that includes milk and produce not just unhealthy foods. Then I can lower it even more with ibotta or checkout51.

    Reply
  2. Betty Thomas
    Betty Thomas says:

    Mary, I made the Einstein Blueberry Muffins over the weekend. Simple, quick and OMGoodness are they delicious. It was truly the wisest decision I made over the weekend, lol! Can’t wait to try the Banana Muffins next.

    Reply
  3. Jill Patton
    Jill Patton says:

    Thank you so much for these recipes! I have been on lifelong search for a blueberry muffin recipe that I thought was AMAZING.
    Having made literally dozens and dozens of blueberry muffins and never liking any of them, I made these with much skepticism. I made both recipes this weekend and LOVE, LOVE, LOVE them both. My quest is over. I have made duplicate copies of the recipes for my cooking notebook and stored a copy on my computer. I don’t want to lose these! Thank you again!

    Reply
  4. Linda Brady
    Linda Brady says:

    I made these this weekend and took them to work…..they were gone in two minutes!!!! Delicious, and I only had frozen blueberries too, but they worked just as well. Thank you so much, and I definitely will be baking these on a regular basis.

    Reply
  5. Cally
    Cally says:

    “I had to come to the point that I was willing to measure the ingredients, follow directions and believe that little things like “folding in” does not mean “beating it to death,” “one-cup of flour” doesn’t mean, “that looks about right,” and “butter softened,” does not mean “boiling like a witch’s cauldron.”- I laughed out loud!! right there with you Mary!

    Reply

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