Sunday, July 21, 2013

Blueberry Muffins with Sweet Crumb Topping Recipe

I consider myself a muffin connoisseur. Basically…I really LOVE muffins. Blueberry being my absolute favorite. This recipe is to die for good. Of course you can make it without the sugary crumb topping – but why would you want to do that??


1 ½ cups flour

¾ cup of sugar

2 teaspoons of baking powder

½ teaspoon salt

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup of blueberries (I tend to add a little more)

Mix flour, sugar, baking powder and salt together. Add in your vegetable oil, 1 egg and your milk. Mix together well with mixer or by hand.

Slowly fold in blueberries. (I grab berries right from the freezer – I have them in stock from my Baking Day)

Get your oven hot – 400 degrees. And go ahead and take a stick of butter or margarine out. Let it soften on your counter.

Grease your muffin tin. Fill each tin about halfway with muffin mix. You can usually get 11-12 muffins from the mix.

Crumb Topping

½ cup sugar

1/3 cup flour

¼ cup butter or margarine (softened)

1 ½ teaspoons cinnamon

Mix crumb topping together with a fork. You have to mash the butter and get it coated with the cinnamon and sugar. Pour generously over top of each muffin.

Note: The crumb topping may spill over a little as your muffins cook. But it adds that extra sugary crunch. They turn out so delicious.

Go ahead and pop your muffins in the over. Cook 20-25mins until they are done.

Let cool for 5mins. Then use a butter knife to loosen the edges of the muffins and get them out of the pan. And enjoy!


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