We recently asked our readers to submit their favorite recipes for our quick bread contest. While many submissions were delicious, these three recipes stole the show. Runners-up were Nancee Cope's Chocolate Chip Banana Bread, Annaleigh D. Worthen's Carrot Orange Bread, and Jill Velez's Best Ever Banana Bread with Crumble Topping. Watch for these and other tasty submissions in the January/February 2017 issue of LDS Living Magazine.
1st Place Winner: Mom's Best Bakery Style Blueberry Muffins
Nancee Cope; Columbia, South Carolina
- 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, beaten
- 1/3 cup milk (plus 2 Tablespoons)
- 1 cup fresh blueberries
- 1/4 cup white sugar
- 2 1/2 tablespoons all-purpose flour
- 1 tablespoon butter, cubed
- 1/8 teaspoon ground cinnamon (optional)
Preheat oven to 400° F. Line muffin pan with liners or grease muffin cups. Make topping for muffins in small bowl by mixing all topping ingredients with fork until crumbly. Set aside. In medium bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, beaten egg, and milk. Mix well by hand. Add blueberries and gently fold into batter. Fill muffin cups about 3/4 full. Sprinkle top with crumb topping (about 1 teaspoon per muffin). Bake 18–20 minutes until done. Do not over-bake! Remove from muffin pan right away and let cool. Makes 12 muffins.