Adapted from Memphis chef Shelley Baltz's Blueberry Crumbles, this muffin recipe uses your favorite fruit preserves so it can be made during any season for any meal. These are wonderful for breakfast, either served warm or at room temperature.
While the oven is preheating to 375 degrees F, butter and sugar the muffin tin.
Whisk the first four ingredients together in a medium sized bowl.
Whisk oil, milk and egg together in a large measuring cup. Then add to dry ingredients, stirring just until moistened. Divide batter among 12 regular sized muffin cups.
Spoon one tablespoon of a good quality brand of fruit preserves like "Bonne Maman" in the center of each cup. Allow to lie on top of batter. My favorites are blueberry, strawberry, fig and blackberry.
Mix together the topping ingredients. (If it is too dry, add more oil one teaspoon at a time). Sprinkle topping in each cup to cover the preserves.
Bake for 20 minutes until the topping begins to brown. IMPORTANT: Allow to cool for 10-15 minutes in the muffin tin BEFORE trying to remove them. This will allow the muffins to keep their shape without falling apart.