“To Die For” Blueberry Muffins

teacher love

It’s national Teacher Appreciation Week this week and at our daughters’ school, the parent-teacher group has been making sure there have been special treats for the teachers each day to show them how much they are appreciated. Little treats like a mural that says “We love you” made out of kids’ drawings, ‘real’ toilet paper in the staff washroom (hey – these things matter!), and today, a tea trolly with treats. Although I can’t be at the school to help deliver the treats, D’Arcy made a batch of his “to die for” blueberry muffins this morning to send.

blueberry muffins

Thank you teachers!!

Here is the recipe:

    • 2-1/4 cups all-purpose flour
    • 1 cup and 2 tablespoons white sugar
    • 1/2 teaspoon salt
    • 1 tablespoon baking powder
    • 1/2 cup vegetable oil
    • 2 eggs OR 2 tsp egg replacer mixed with 1/4 cup water
    • 1/2 cup milk
    • 1-1/2 cups fresh blueberries
    • 3/4 cup white sugar
    • 1/2 cup all-purpose flour
    • 1/4 cup butter, cubed
  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 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 pastry blender, and sprinkle over muffins before baking.
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.
  5. Makes 12 muffins.