Sunday, June 23, 2013

Blueberry muffins made with blood orange olive oil

Trying to play catch up on this blog.  It's futile, but I try.

I made blueberry muffins this morning and used blood orange olive oil (instead of regular) and also almond extract.  This recipe was fantastic.  The crumb topping mix could almost be halved, though.


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

Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

I used Blood Orange Olive Oil, and, added almost a teaspoon of almond extract.


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 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. 

3.  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. 

4.  Bake for 20 to 25 minutes in the preheated oven, or until done. 

No comments:

Related Posts with Thumbnails