BLUEBERRY MUFFINS WITH CRUMB TOPPING

BLUEBERRY MUFFINS WITH CRUMB TOPPING image

Number Of Ingredients 17

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Crumb Topping
½ cup all-purpose flour
1 ½ tablespoons light brown sugar
1 tablespoons granulated sugar
½ teaspoon baking powder
Pinch of salt
3 tablespoons unsalted butter, melted
Muffins
1 ¾ cups all-purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
1 cup granulated sugar
2 large eggs
½ cup canola oil
¾ cup whole milk
1 teaspoon pure vanilla extract
1 ½ cups blueberries

Steps:

1. Preheat the oven to 375°. Line 12 big muffin cups with paper or foil liners or spray 2 big muffin tins with cooking spray. 2. In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. 3. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries. 4. Spoon the batter into 12 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for 20-25 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving. 5. Once cooled, the blueberry muffins can be kept overnight in an airtight container.