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Yummy Blueberry Muffins!

I found a recipe on Allrecipes that I have tweaked and kinda have made my own.

Now that my  Bebita is allergic to eggs, I have to tweak recipes, so that they are not only eggless, but tasty for the entire family.  Really, this one taste better than the original recipe!


  • 1 1/2 cups all-purpose flour
  • 3/4 cup sea salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1 mashed (small / medium) banana
  • 1/3 cup milk
  • 1 cup fresh blueberries
  • For Topping
  • 1/3 cup brown sugar
  • 1 1/2 Tablespoons all purpose flour
  • 1/4 teaspoon ground cinnamon 
  • 1 Tablespoon cold butter

  • Directions

    1. Preheat oven to 350 degrees F. Grease muffin cups or line with muffin liners.
    2. 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 mashed banana and enough milk to fill the cup (to top). Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
    3. To Make Crumb Topping: Mix together 1/3 cup brown sugar, 1 1/2 TBS flour, and 1/4 teaspoons cinnamon. Cut butter in until a crumbly mixture forms.  If you overwork and it turns into a ball instead of crumbs, add a little more flour. Sprinkle over muffins before baking.
    4. Bake for 20 to 25 minutes in the preheated oven, or until done.



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