Thursday, June 30, 2011

To-Die-For Blueberry Muffin Cakes - June Cake Odyssey

My mother made these tasty little creations for Easter this past spring.  All of the grand kids went crazy over them.  Mom forwarded the recipe to me, which she had procured from  Love that site.  Whenever I'm looking for a random recipe, that's usually my first stop.

I finally got around to making them this month and they were devoured in a day.  Then Jenna's 4-H club had a bake sale over the weekend and I had this recipe in my back pocket.  I had originally planned to make The Pioneer Woman's published recipe for cinnamon rolls, but I was busy picking Evan up from church camp, buying groceries, doing laundry and cheering at a softball game (and then more laundry from a very wet, muddy week at church camp) so I had no time or patience to fool with yeast dough.  Sure, I could have sacrificed sleep for the greater good of warm, gooey cinnamon rolls.  But as I get older, I find my need for sleep to be of utmost importance. It was good to know I could knock out a double batch of this recipe in no time and still get my beauty sleep!

To-Die-For Blueberry Muffin Cakes
Here's What You Need:
1 1/2 cups flour
3/4 cup 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 sugar
1/3 cup flour
1/4 cup butter, cubed
1 1/2 teaspoons cinnamon

Here's What You Do:
Preheat oven to 400 degrees.  Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.  Whisk it to combine the dry ingredients.

Pour the 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.

Now you're ready to make the crumb topping mixture.  Let me just say, these muffins are perfectly fine without the crumb topping.  In fact, the first time I made these muffins, I left it off.  But I wanted the second batch to be extra special since we were trying to make money for the 4-H club so I made the crumb topping.  The crumb topping gives the muffins more of a bakery-style finish.

To make the 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.  One batch will get you about 12 muffins, depending on the size of your muffin/cupcake pan. 

I know it's a bit of a stretch calling these cakes when they are technically muffins, but with all the birthdays we have going on this time of year, we can only have so much cake in our house at any given time.  Between graduations and birthdays, Father's Day and end-of-the-school-year celebrations...even MY sweet tooth had a bit too much during the month of June!

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