Blueberry Muffins
Blueberry muffins with a cinnamon crumb topping, made from a flour-and-egg batter with fresh blueberries folded in.
Ingredients
- 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 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter
- 1 1/2 teaspoons ground cinnamon
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Directions
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1
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
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2
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 add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
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3
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.
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4
Bake for 20 to 25 minutes in the preheated oven, or until done.
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