Eight large blueberry muffins with sugary-cinnamon crumb topping make a tasty breakfast. I double the recipe and fill the muffin cups full for deli-style muffins. More blueberries!
– 1 ½ cups all-purpose flour– ¾ cup white sugar– 2 teaspoons baking powder– ½ teaspoon salt– ⅓ cup vegetable oil– 1 large egg– ⅓ cup milk, or more as needed– 1 cup fresh blueberrie
Ingredient
Muffins
– ½ cup white sugar– ⅓ cup all-purpose flour– ¼ cup butter, cubed– 1 ½ teaspoons ground cinnamon
Ingredient
Crumb Topping
Direction
1
Set the oven's temperature to 400°F, or 200°C. Apply grease or use paper liners to eight muffin tins.
2
In a sizable basin, whisk together flour, sugar, baking powder, and salt to create muffins.
3
A tiny liquid measurement cup with oil. Whisk egg and 1 cup milk until mixed. Mix batter into flour mixture until blended. Reserve batter; fold in blueberries.
4
Make the crumb topping by mixing sugar, flour, butter, and cinnamon in a small bowl. Mix till crumbly with fork.
5
Pour batter into the muffin tins, filling them all the way to the top. Add a crumb topping sprinkled on.
6
Fill the muffin tins to the brim with batter as you pour it in. Sprinkle some crumb topping over it.