blueberry muffins with crumb topping
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.
prep time
cook time
method
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yield
Ingredients
- 1 1/3 cups all purpose flour
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup milk
- 1 1/4 cups blueberries
- 1/2 cup all-purpose flour
- 1/4 cup butter
- 1 teaspoon cinnamon (optional)
- 1/3 cup brown sugar
- VANILLA GLAZE (OPTIONAL)
- 1 cup powdered sugar
- 1 1/2 tablespoons evaporated milk
How To Make blueberry muffins with crumb topping
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Step 1Preheat oven to 375 degrees. Grease or line muffin tin.
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Step 2In a large bowl, mix together the flour, 1/3 cup white and 1/3 cup brown sugar, salt and baking powder.
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Step 3Stir in oil, eggs and milk until well blended and very few lumps remain.
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Step 4Gently fold in blueberries being careful not to mash them.
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Step 5Fill muffin tins 2/3 full.
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Step 6CRUMB TOPPING: Mix together the flour, softened butter, (cinnamon) and brown sugar. Place a small amount on top of each muffin.
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Step 7Bake muffins in preheated oven for 20 to 30 minutes, or until a toothpick pierced in the center comes out clean and dry.
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Step 8Drizzle vanilla glaze over cooled muffins. (optional)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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