To-Die-For Blueberry Muffin (Eggless)

Would you die for this muffin?

I won't, my life is more than just eating and baking. Besides the dingy lighting at 6am does no justice to this lil'thing.

But this muffin is darn good. As the review always say, if you bake only 1 muffin this year, make this the ONE.

Will you bite now?

convinced?

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To-Die-For Blueberry Muffin (Eggless)
adapted from here.

Batter:

1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
2/3 cup milk
1 cup fresh blueberries

Topping:

¼ c white sugar
1/6 cup (23g) AP flour
1/8 cup (28g) butter

1 tsp ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.


2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place 1/3 vegetable oil and 2/3 cup milk in a separate cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups to 80% mark, and sprinkle with crumb topping mixture.


3. To Make Crumb Topping: Mix together all ingredients. Mix with fork, and sprinkle over muffins before baking.


4. Bake for 20 to 25 minutes in the preheated oven, or until done. (My oven takes only 20min.)

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My Notes:

• The original portion for the topping was too much, so I halved it. The one given here is already halved.


• The crumb topping melt very quickly in our weather. So I mix it first, then keep it in the fridge till I am ready to use them.


• The crumb top, which gives your muffin a sparkling look, is sweet and crunchy - try not to omit. Unfortunately it go soft very quickly, so it is best eaten on the same day.


• To prevent the berries from sinking, I toss them in 1 tbsp plain flour. It works.


• When choosing blueberries look for firm, plump, fragrant, dark blue berries with a dusty white bloom. The white bloom is the blueberry's natural protection against the sun and is a sign of freshness. Always check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries.


• I followed the original instruction to fill the muffin cup right to the top... it overflow, and drip onto the oven, creating fumes and char. Tsk. This is not the first time I had a overflowing muffin... sigh... stupidity is making the same mistake twice!


• One last thing: in omission of an egg, which acts as a natural emulsifier, the oil is not "held" in the batter properly. The end result is that the muffin liner is very oily. If you are particular about the appearance, or your diet permit, add an egg.