An awesome blueberry muffin recipe with the crumb topping 🙂
Servings: 12 muffinsPrep Time: 10 min Cook Time: 25 min
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
1/3 cup milk
1 cup fresh blueberries (fresh work best, as they don’t have as much liquid to keep the muffin from falling)
2/3 cup brown sugar
1/4 cup all-purpose flour
2 Tbl butter, softened
1/4 teaspoon ground cinnamon
Preheat oven to 400F (200C). Grease muffin cups or line with muffin liners.
Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix to break up egg. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
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