Blueberry Muffins with Crumb Topping Recipes

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Blueberry muffins are on the menu this morning at our house. I love making muffins ahead of time on a Saturday night so we can enjoy a lazy Sunday morning and not have to worry about what to make for breakfast. Once you have tried this recipe for blueberry muffins, you will never try another blueberry muffin recipe again.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/3 cup blueberries {I used frozen}
1/4 teaspoon cinnamon

Crumb Topping

1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, cut into bits
1 teaspoons ground cinnamon

Preheat oven to 400 degrees
Line crusty old muffin tins with muffin/cupcake liners.
In a large bowl mix together 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add oil, egg, milk and stir until there are no lumps. Fold in blueberries.  Set aside.

In a separate bowl mix together the ingredients for the crumb topping with your fingers {or a fork if you don’t like to touch your food} until nice a crumbly.  Is crumbly even a word? Hmm.

If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins, if you don’t, just fill the tins 2/3rd of the way full and sprinkle with crumb topping mixture.

Bake the best blueberry muffins on the freakin’ planet for 18 -20 minutes until they are lightly browned.

Cool slightly and serve warm.

My favorite cookie scoops ~ Amazon $11.39 and up

My favorite baking cups ~Vitacost $1.44

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