Hope McCarthyComment

Blueberry Crumble Muffins

Hope McCarthyComment
Blueberry Crumble Muffins

BATTER INGREDIENTS

  • 1 1/2 cups all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup granulated sugar

  • 1/3 vegetable oil

  • 1 egg

  • About 1/2 cup milk

  • 1 tsp vanilla extract

  • 1 cup blueberries

 

CRUMBLE TOPPING INGREDIENTS

  • 1/3 cup all-purpose flour

  • 1/2 cup brown sugar

  • 1 1/2 tsp ground cinnamon

  • 1/4 cup salted butter, cubed

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Place 8 muffin liners in muffin tin.

  2. In bowl, whisk together flour, baking powder, sugar and salt.

  3. Measure 1/3 cup vegetable oil in a liquid measuring cup, add egg, fill to 1 cup with milk. Add vanilla. Whisk until combined

  4. Pour milk mixture into flour mixture and stir until combined.

  5. Add blueberries and stir.

  6. In another bowl, make crumble topping.

  7. Add flour, brown sugar, and cinnamon to a bowl. Stir until combined.

  8. Add cubed butter. Combine with a fork until crumbly.

  9. Spoon batter into muffin liners until the liner is full.

  10. Top each cup with 2 Tbsp of crumble topping mixture.

  11. You will have 4 empty cups in the tin. Fill with 1 Tbsp of water so the muffins don’t burn.

  12. Bake for 20-25 minutes or until a tooth pick comes out clean.

  13. Let cool for 5 minutes before transferring muffins to a cooling rack. You may need to scrap the edges with a knife to release them from the pan.