So easy, even a 9 year old can make it! (if watched like a hawk) – These muffins are the bomb. I like using frozen blueberries but can subst. with frozen blackberries & raspberries too… which thaw out & get all juicy in the baking process, making the muffin even moister.
Totally stole the recipe from online – but since we liked it so much here, thought I’d blog on it! Here’s a photo I took as I pulled them out of the oven…
- 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 fresh 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.
PS – I always cut 3 minutes off the lowest oven time – so baked mine for 17 minutes and they were perfect. I left a few in there for 3 more min.s to see the difference, and they were too done.
Enjoy ’em like we did:
Slice one open shmear a slab of cream cheese on it & closed it up again. Hang out for a minute while the cheese softens and …devour.