My work is a nonprofit agency that served low-income youth and families so we get food donations from the Food Bank every Tuesday to give out foods. It’s a work perk that staff get first dibs on the good stuff. Every Tuesday – you never know what you will get: celery, onions, strawberries, potatoes…granola bars near expiration date. Last week, I couldn’t believe how lucky we were to get packs of organic blueberries!!! I took two boxes but they started going bad and I was wary of eating them raw so I decided to bake them!
This “To Die For” Blueberry Muffins is from Allrecipes.com. I especially love that this has a crunchy sugar top- extra delicious but definitely not extra healthy.
Pretty standard recipe, mix the dry ingredients and mix the wet ingredients, then combine together. I increased the recipe for an even 12 muffins instead of the 8 in the original recipe. Also I don’t usually have cow milk at home, so I sub’ed with sweetened soy milk.
Lots of sugar, LOTS of butter, and cinnamon for the topping. The recipe called for WAY too much, I had a whole half a bowl left even after topping the muffins very generously with the sugar topping.
I coated the top of the muffin pan, so when the muffin tops overflowed it won’t stick. I wanted to make these muffins cafe-style with big “muffin tops”.
They came out wonderfully after 25 mins in the oven. They were fluffy, sweet, and juicy- I absolutely LOVED the crunchy, sugary topping.
Can’t wait to see what we get next week at work!