I tried SOO many recipes for blueberry muffins before I found these mouthwatering morsels. And by "SOO" I mean like 6. That's dedication ;) Some of them were just awful so I was overjoyed when these ones finally measured up to my high standards of worth making from scratch.
The crumb topping is good but honestly I hardly do it anymore... out of pure laziness.
If you want to make them a little healthier use half whole wheat flour and half all purpose flour. They take on a whole new form a goodness. You can even use frozen mixed berries instead of just blueberries. ...Really it's like having two recipes.
If you want to make them a little healthier use half whole wheat flour and half all purpose flour. They take on a whole new form a goodness. You can even use frozen mixed berries instead of just blueberries. ...Really it's like having two recipes.
Enjoy :)
- 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 frozen blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 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.
