Alienated Blueberry Muffins Food

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups or line with muffin liners.
• Sift together 1 1/2 cups flour, 3/4 cup white sugar, salt, and baking powder.
• In a separate bowl, beat together the vegetable oil, egg, buttermilk, and vanilla extract.
• Gradually pour the dry ingredients into the wet mixture and whisk until combined. Gently mix in the blueberries.
• Fill 12 regular-size muffin tins about 2/3 full and lightly place the streusel on top.
• For the streusel topping, mix 1/2 cup brown sugar, 1/3 cup flour, butter cubes, and cinnamon with a fork until combined. Sprinkle topping over muffins.
• Bake them in a 400F oven for 18 minutes.
• Cool the muffins in the muffin tin for 5 minutes. Transfer muffins onto a wire rack to cool completely.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• 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. 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 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

BLUEBERRY ANGEL FOOD MUFFINS

Steps:

• Cake: Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries. Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to 30 minutes. Cool to room temperature.
• Glaze: Stir the ingredients together until smooth. Dip the tops of the muffins into the glaze.