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 the 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.”
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. delicious That’s because every time I make them, I feel like a genius.
But it didn’t stop blueberry muffins. My confidence building, I added Banana Muffins (below) to the office menu and to rave reviews, I might add!
You’re going to love both blueberry and banana muffins and prepare to feel like a genius, too!
Einstein Blueberry Muffins
- 1½ cups all-purpose flour
- ¾ cup white granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 egg
- 1 cup fresh blueberries
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter, diced
- 1 ½ teaspoons ground cinnamon
- Preheat oven to 400 F (200 C). Grease 12 muffin cups or line with muffin liners.
To make 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 into the flour mixture, stirring until fully incorporated.
- Fold in blueberries.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- 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
To make crumb topping
- Place sugar, flour, butter, and cinnamon in a bowl.
- Mix with a fork until crumbly and sprinkle over muffins before baking.
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 or 4 bananas (4 medium or 3 large ripe bananas) mashed
- ¾ cup white, granulated sugar
- 1 egg
- ⅓ cup butter, melted
- ⅔ cup tightly packed brown sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 tablespoons butter
- ½ cup chopped walnuts (optional)
- Preheat oven to 375 F (190 C). Lightly grease 12 muffin cups or line with muffin papers.
- 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 and optional walnuts into the flour mixture just until all are moistened.
- Spoon batter into prepared muffin cups. Sprinkle crumb topping over the tops
- 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.
Make Crumb Topping
- In a small bowl, mix together brown sugar, flour, and cinnamon.
- Cut in butter until mixture resembles coarse cornmeal.
Question: What money-saving tactic do you use that makes you feel like a genius? Don’t be shy!