I love to bake, however baking has not always liked 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

Just last week I was reminded about how far I’ve come as a home baker when DPL staffer, Max, could be heard throughout the office, “These blueberry muffins are insane!” Sure, he called them blueberry muffins, but I call them Einstein Muffins. That’s because every time I make them, I feel like a genius. And 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 degrees F (200 degrees C). Grease 12 muffin cups or line with muffin liners.

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 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 under baking for the yummiest, moistest muffins.

Einstein 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 375F. 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 center of a muffin comes out clean. Err on the side of under baking, even if the centers appear to be a little sunken.

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

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