I made these for the first time this morning for Mother's Day and they were really good. The topping looks like a lot, but when they bake the topping kind-of "shrinks."
Prep.: 15 min
Bake: 20 min
Total: 35 min
12 reg. muffins/ 8 extra large muffins
For the muffins:
- 1 1/2 c flour
- 3/4 c white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 c vegetable oil
- 1 egg
1/3 c milk- 1 cup fresh blueberries
For the crumble topping:
- 1/2 c white sugar
- 1/3 c flour
- 1/4 c sugar
- 1 1/2 tsp cinnamon
Directions:
- Preheat the oven to 400°F and grease muffin tins/ place muffin liners into the muffin tins.
- Combine all the dry ingredients for the muffins in a bowl.
- Pour the vegetable oil and the egg in a liquid measuring cup.
- Add milk to the 1 c line.
- Stir the wet into the dry.
- Fold in the blueberries. (Hint: If you are using frozen blueberries don't dump them in all at once to avoid clumping, just keep in mind that the less you stir the batter the better it is)
- Set the mixture to the side to make the topping.
- Cut the butter into small pieces and combine with sugar, cinnamon, and flour.
- Crush using a fork and sprinkle over muffins.
- Bake muffins for approx. 20 min.
