BLUEBERRY CRUMB MUFFINS

Blueberry Crumb Muffins image

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.