1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk (approx)
1 teaspoon vanilla extract
1 cup fresh blueberries (can use a bit more if you want)
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened and cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and beat then add enough milk to fill to 1 cup, add vanilla.
Pour the wet mixture into flour mixture stir until mixed (do not over mix, some lumps are good). Fold in blueberries.
Fill muffin cups 2/3 full and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup brown sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 18-20 minutes in the preheated oven, or until done. (My oven tends to cook things a bit faster so some ovens may need up to 25 minutes, start checking around 18 though to be safe)
Makes 10-12 regular size muffins or 5-6 jumbo muffins.
Try using a cup of diced apples and adding 1 teaspoon of cinnamon to the muffin mix rather than blueberries. Also try it with peaches!
Use a cup of semi sweet chocolate chips instead of blueberries for awesome chocolate chip muffins.
Sunday, June 27, 2010