Blueberry Crumb Muffins

Cassie *

By
@1lovetocook1x

My son's favorite muffins...this recipe makes 6 large muffins...double to make 12...these muffins have just the right amount of tart to sweetness...enjoy!

My photos


Featured Pinch Tips Video

Comments:

Serves:

6 large muffins

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 1/2 c
flour - some extra for coating blueberries - optional
3/4 c
sugar
1/2 tsp
salt
2 tsp
baking powder
1/3 c
vegetable oil
1
egg
1/3 c
milk
1 c
blueberries, frozen or fresh

CRUMBLE TOPPING

1/2 c
sugar
1/4 c
flour
1/4 c
butter, softened
1 1/2 tsp
cinnamon

Directions Step-By-Step

1
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
2
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
3
Mix this with flour mixture. Fold in blueberries. ( if using frozen do not thaw, and you can toss in some flour to keep them from sinking...I didn't worry about it with mine.)
4
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
5
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 fork, and sprinkle over muffins before baking.

Bake for 25 - 30 minutes , or until wooden pick comes out clean.
6
Place on wire rack, let cool for 5 - 10 minutes. Using a thin knife, and go around the edges to loosen. They should come right out. Finish cooling on rack.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American
Hashtags: #blueberry, #muffins