Blueberry Muffins with Crumb Topping
Eight large muffins made with oil instead of butter, filled to the top of the cups and covered in cinnamon crumb.
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Ingredients
- 1 ½ cups flour
- ¾ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- Crumb Topping:
- ½ cup sugar
- 1/3 cup flour
- ¼ cup butter
- 1 ½ teaspoons cinnamon
Directions
- Preheat oven to 400 degrees.
- Combine flour, ¾ cup sugar, salt, and baking powder.
- Place vegetable oil into a 1-cup measuring cup. Add enough milk to the oil and egg to fill the cup.
- Mix this with the flour mixture. Add blueberries.
- Fill muffin cups right to the top and sprinkle with crumb topping mixture. To make the crumb topping, mix together ½ cup sugar, 1/3 cup flour, ¼ cup butter, and 1 ½ teaspoons cinnamon with a fork and sprinkle over muffins before baking.
- Bake 20-25 minutes.
Notes
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