Blueberry Muffins with Crumb Topping

Gail Welch

By
@sugarshack

I found this recipe on an internet site. I added the glaze as an option and would leave out/reduce the cinnamon. (personal preference) Great for breakfast or brunch.


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Ingredients

1 1/3 c
all purpose flour
1/3 c
white sugar
1/3 c
brown sugar
1/2 tsp
salt
2 1/2 tsp
baking powder
1/3 c
vegetable oil
2 large
eggs
1/2 c
milk
1 1/4 c
blueberries
1/2 c
all-purpose flour
1/4 c
butter
1 tsp
cinnamon (optional)
1/3 c
brown sugar

VANILLA GLAZE (OPTIONAL)

1 c
powdered sugar
1 1/2 Tbsp
evaporated milk

Directions Step-By-Step

1
Preheat oven to 375 degrees. Grease or line muffin tin.
2
In a large bowl, mix together the flour, 1/3 cup white and 1/3 cup brown sugar, salt and baking powder.
3
Stir in oil, eggs and milk until well blended and very few lumps remain.
4
Gently fold in blueberries being careful not to mash them.
5
Fill muffin tins 2/3 full.
6
CRUMB TOPPING: Mix together the flour, softened butter, (cinnamon) and brown sugar. Place a small amount on top of each muffin.
7
Bake muffins in preheated oven for 20 to 30 minutes, or until a toothpick pierced in the center comes out clean and dry.
8
Drizzle vanilla glaze over cooled muffins. (optional)

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