Blueberry Crumb Muffins
These fluffy blueberry muffins are the perfect morning treat that both adults and kids will love.
Servings: 10 regular-sized muffins or 6 large muffins
- 1½ cups fresh blueberries
- 3 tsp baking powder
- 1½ cups all-purpose flour
- ¾ cup white sugar
- ½ tsp salt
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- ⅓ cup all-purpose flour
- ½ cup white sugar
- ¼ cup cold butter, cut into small pieces
- 1½ tsp ground cinnamon
- ¼ cup muffin batter
Preheat oven to 400°F. Grease muffin pan.
Toss blueberries in a bowl with 1 teaspoon of baking powder, and set aside.
Make the batter: In a medium bowl, combine flour, sugar, salt and remaining baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix into flour mixture until combined.
Measure ¼ cup of muffin batter and set aside for crumb topping. Fold blueberries into batter. Spoon into muffin cups.
Make the crumb topping: Mix together flour, sugar, butter, cinnamon and muffin batter. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes, or until done. Enjoy!