Ingredients
Scale
Muffin Batter
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
Instructions
- Preheat oven to 400 degrees
- Line 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.