Between being unemployed, crazy sales at the grocery store, and family coming into town, I figured now was a good time to make some muffins. I'm not usually a big muffin baker, but something struck my fancy and this recipe just looked too good not to try. Besides, blueberries were on sale, buy one get one free! So it was a good excuse to get 2 tubs of berries. They came out perfectly. Not too sweet, not too crumbly, just perfect. Don't use frozen berries. Use the fresh ones. You won't regret it!
The only change I made was to melt the butter for the topping, instead of cubing it. I always find crumble toppings work better with melted butter.
- 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
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed (I melted the butter instead)
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup 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 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 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.