In case you haven't figured it out from the blog so far, I love to bake.
Funny story though: I don't really like to eat baked goods.
Yeah. Really. I should clarify: by baked goods I mean sweet ones: pastries/cakes/cupcakes/cookies. Don't get me wrong- give me some freshly baked bread and I'll carbo-load like BJ Raji before a big game! I just somehow missed the sugary baked good gene, which means whenever I bake I just leave some at home for Michael and bring the rest in to share with my coworkers.
The muffins I'm sharing today are ones I absolutely do eat, because man, I love me some muffins. These go so fast in our apartment that I've been making these every week lately! I usually use blueberries, but raspberries are super delicious as well!!
This recipe makes 8 big muffins, so double it if you're looking to make enough for a group or breakfast for a few weeks!
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1/3 cup veggie oil
- 1 large egg
- 1 1/2 cups fresh raspberries or 1 cup fresh blueberries. (you can use frozen, but allow time to thaw if you do!)
- 1/3 cup granulated sugar
- 1/4 cup all purpose flour
- 1 tsp cinnamon
- 1/3 stick of butter, cubed and softened.
1. Preheat your oven to 400 degrees and line your muffin tin with cupcake liners.
2. Combine muffin dry ingredients (flour,sugar,salt,baking powder) in one bowl, and muffin wet ingredients (milk, oil, egg) in another. Add the two together. Fold in blueberries/raspberries.
3. In another bowl combine your crunch topping ingredients (sugar, flour, cinnamon, butter) until well mixed and crumbly in texture.
4. Fill your liners evenly with your muffin mix, and cover each with your crunch topping.
5. Bake for 25 minutes and then enjoy!!
They'll come out looking like this:
Would you try out this recipe for an everyday breakfast option?
.....and are you done judging me for not liking sugary baked goods?