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.


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:

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

Step-By-Step

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

About this Recipe