To Die For Blueberry Muffins with Crumb Topping Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Muffins
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
Crumb Topping
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed (1/2 stick)
1 1/2 tsp cinnamon
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Directions: |
Directions:Preheat oven to 350 and line muffin cups with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Then add the vegetable oil, egg and milk. Mix all ingredients together (I used a hand mixer) then fold in the cup of blueberries.
Only fill the muffin cups a tad over 1/2 full. Due to the 2 tsp baking powder, they rise quite a bit while baking.
To make the crumb topping; add the flour, sugar and cinnamon and whisk together; then add the cubed butter and cut in with a pastry cutter until coarse crumbs form. Sprinkle over the muffins.
See personal note - Bake for 22-25 minutes |
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Number Of
Servings: |
Number Of
Servings:12 - 16 muffins |
Personal
Notes: |
Personal
Notes: Crumb Topping:
This recipe isn't quite enough topping for all the muffins so I always double it. The title of this recipe says it all. If you don't want to add blueberries, you can eliminate the fruit and just use all the other ingredients. You'll end up with a very good moist cinnamon crumb topping muffin. Enjoy! - Another one of Randy's favorite recipes.
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