Blueberry Muffins
YIELD:
Makes 12 servings
ACTIVE TIME:
15 mins
TOTAL TIME:
35 mins
INGREDIENTS:
1 1/2 cups flour
3/4 cup sugar
½ tsp salt
2 tsps baking powder
1/3 cup vegetable oil
1 egg
1 cup milk
1 cup blueberries
1 1/2 tsp cinnamon
1/4 tsp baking soda (optional)
PREPARATION:
Preheat oven to 400° F (200 degrees C).
Line a muffin pan with twelve paper cups.
Mix 1 1/2 cups flour, 3/4 cup sugar, ½ tsp salt and 2 tsps baking powder in a large plastic bowl. Set aside.
Fill a large 1 or 2 cup measuring cup to the 1/3 cup mark with vegetable oil.
Add 1 egg then fill to the 1 cup mark with milk.
Pour wet ingredients into the bowl holding the dry ingredients.
Gently fold in 1 cup blueberries.
Fill muffin cups 2/3 of the way, using all the batter for 12 muffin cups
Fill the cups the rest of the way with the crumb topping mixture.
To Make Crumb Topping:
Mix 1/2 cup sugar, 1/3 cup flour, 1/4 cup softened butter, and 1 1/2 teaspoons cinnamon.
Stir until thoroughly mixed and loose enough to “crumble.”
Sprinkle crumb top over muffins.
Bake for 20 to 25 minutes in the preheated oven, or until done.