BLUEBERRY CRUMB MUFFINS

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Blueberry Crumb Muffins image

My son's favorite muffins...this recipe makes 6 large muffins...double to make 12...these muffins have just the right amount of tart to sweetness...enjoy! My photos

Provided by Cassie *

Categories     Muffins

Time 35m

Number Of Ingredients 13

1 1/2 c flour - some extra for coating blueberries - optional
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
1 c blueberries, frozen or fresh
CRUMBLE TOPPING
1/2 c sugar
1/4 c flour
1/4 c butter, softened
1 1/2 tsp cinnamon

Steps:

  • 1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  • 2. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
  • 3. Mix this with flour mixture. Fold in blueberries. ( if using frozen do not thaw, and you can toss in some flour to keep them from sinking...I didn't worry about it with mine.)
  • 4. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • 5. 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 25 - 30 minutes , or until wooden pick comes out clean.
  • 6. Place on wire rack, let cool for 5 - 10 minutes. Using a thin knife, and go around the edges to loosen. They should come right out. Finish cooling on rack.

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