Blueberry Muffins with Crumb Topping
makes 6 large muffinsIngredients
Muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
about 1/3 cup milk
1 1/2 cups fresh blueberries
Topping:
2 TBS white sugar
2 TBS brown sugar
3 TBS cup all-purpose flour
3 TBS butter, cubed and softened
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.
Mix the muffin dry ingredients (flour,
sugar, salt, baking powder) in a large bowl. In a glass measuring cup,
pour in the 1/3 cup oil. Add an egg and then pour in enough milk to
make a full cup of liquid ingredients.
Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.
Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.
Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.
