Ingredients: |
Ingredients: Muffins:
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking soda
½ teaspoon salt
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
Crumb Topping:`
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
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Directions: |
Directions:Step 1:
Preheat the oven to 400 degrees. Grease 8 muffin cups or line with muffin liners.
Step 2:
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Step 3:
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside.
Step 4:
Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly.
Step 5:
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
Step 6:
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. |
Personal
Notes: |
Personal
Notes: If using a 12-cup muffin pan, you will have 4 empty cups. Add 1 tablespoon of water to the empty spaces when baking. Muffins tend to burn faster in a pan with empty cups.
REVIEW: You can use brown sugar instead of white sugar on the crumb topping.......
If you must drown yourself in topping, try this fail proof one I use that has less butter (perfect amount if doubling recipe):
⅔ cup brown sugar
¼ cup all-purpose flour
¼ tsp cinnamon
2 tbsp butter
Use fork to mix and has nice coarse texture. Just as crunchy & delicious with the perfect muffin EXCEPT it doesn't cause the muffins to sink!
www.allrecipes.com
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This recipe for To Die For Blueberry Muffins is from