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Blueberry Muffins with Crumb Topping Recipe

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  • Author: Mavis Butterfield

Ingredients

Scale

Muffin Batter

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/3 cup blueberries {I used frozen}
1/4 teaspoon cinnamon

Crumb Topping

1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, cut into bits
1 teaspoons ground cinnamon


Instructions

  1. Preheat oven to 400 degrees
  2. Line  muffin tins with muffin/cupcake liners.
  3. In a large bowl mix together 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  4. Add oil, egg, milk and stir until there are no lumps. Fold in blueberries.  Set aside.
  5. In a separate bowl mix together the ingredients for the crumb topping with your fingers {or a fork if you don’t like to touch your food} until nice a crumbly.  Is crumbly even a word? Hmm.
  6. If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins, if you don’t, just fill the tins 2/3rd of the way full and sprinkle with crumb topping mixture.
  7. Bake the best blueberry muffins on the freakin’ planet for 18 -20 minutes until they are lightly browned.
  8. Cool slightly and serve warm.