Blueberry Crumb Muffins

14
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

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Preheat 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.
2Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
3Mix 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.)
4Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
5To 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.
6Place 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 Blueberry Crumb Muffins

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