Recipe(tried): Giant Blueberry Muffins and Muffin Tips for Marti!

Hi Marti,

First of all here is a really great blueberry muffin recipe for you. They really are delicious. Then I posted a little paragraph about baking tips. It is very helpful. Good Luck!

Giant Blueberry 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
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 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.The Magic is in the Mixing

The real secret to perfectly moist, tender and well-shaped quick bread is to be scrupulously careful in your mixing. Combine the dry ingredients - flour, leavener, salt and spices - in one bowl and mix them thoroughly with a wire whisk. In another bowl, beat together the fat, sugar and eggs in the order the recipe advises. Stir any other ingredients - fruit or fruit puree, nuts, flavorings - into the wet ingredients. Only when each bowl of ingredients is mixed thoroughly should they be combined. When you are ready, pour the dry ingredients into the wet ones and fold them together gently. Do this part by hand rather than with a mixer so you can use a gentle touch. Only stir until all the dry ingredients are moistened. Don't worry about a few lumps-they will disappear during baking.