Good Morning! It's a rainy Monday here in PA. A good day to sit with a cup of coffee (or tea if that's your thing), flip through a decorating magazine and indulge in these muffins! I found this recipe a few months back and after making them a couple times, have decided this recipe is a true keeper. Mine don't come out as pretty as I'd like but I'm a messy baker so that could be why. They still taste great though!
Be sure to use grease proof liners for these beauties, as you can see I didn't and the paper cups lost their pretty. I increased the amount of blueberries by about a handful. How's that for a measurment? Enjoy!!
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
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1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
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Directions:
| 1. | Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. |
| 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 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. |
| 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. |
| 4. | Bake for 20 to 25 minutes in the preheated oven, or until done. |
