Best Blueberry Muffins
Food Group: Bread
|1 1/2 cup(s) All purpose flour|
|3/4 cup(s) white sugar|
|1/2 teaspoon(s) salt|
|2 teaspoon(s) baking powder|
|1/3 cup(s) vegetable oil|
|1/3 cup(s) milk|
|1 cup(s) blueberries (canned, drained) fresh or frozen blueberries|
|FOR CRUMB TOPPING|
|1/2 cup(s) white sugar|
|1/3 cup(s) all purpose flour|
|1/4 cup(s) butter, cubed|
|1 1/2 teaspoon(s) cinnamon|
Preheat oven to 400 F. Grease muffin cups or line with muffin liners.
For the Muffins: In large bowl, combine flour, 3/4 c sugar, salt & baking powder. Place vegetable oil into a 1 cup measuring cup, add the egg and enough milk to fill the cup. Mix this with the flour mixture. Fold in bluberries. Fill muffin cups 2/3 - 3/4 full. If using the large muffin tins, fill to 1/2 to 2/3 only. The topping will fill up the rest of the cup and the muffins rise.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, butter cubes and cinnamon. Mix with a fork and sprinkle onto muffins before baking.
Bake for 20-25 minutes in the preheated over or until done.
Yield: 6 large or 12 medium muffins. ENJOY!