8-9 muffins
Ingredients for Muffins
- 1 1/2 cups all purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup canola oil
- 1 egg
- 1/3 cup milk, or more as needed
- 1 cup fresh blueberries
Ingredients for Topping
- 1/2 cup white sugar
- 1/3 cup all purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Directions
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 canola oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix the canola oil combination with flour mixture. Fold in blueberries.
Fill muffin cups right to the top.
To make crumb topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Use the fork to break up the butter into smaller pieces.
Cover the filled muffin cups with crumb topping mixture.
Bake for 20 minutes in the preheated oven, or until done.
Because the crumb topping is so delicate, carefully use a knife or two to take the muffins out of the pan.
Recipe originally found on All Recipes.
While these muffins may not be the healthiest, they are definitely packed with flavor. There’s freshness from the blueberries and the sugary-cinnamon crumb topping is the perfect added touch.
Nicole Flips for Food 