Blueberry Muffins

Blueberry Muffins

I served these muffins at brunch one week ago.  Shradha liked them so well I sent six home with her.  I was surprised how the topping  flavored the cake part of the muffin.  This will be my go-to recipe for muffins.

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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 cup fresh blueberries

Topping:

1/4 cup white sugar

2 Tablespoons plus 2 teaspoons flour

2 Tablespoon butter cubed

3/4 teaspoon ground cinnamon

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Directions:

Preheat oven to 400 degrees.  Grease muffin cups or line with muffin liners.

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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 enough milk to measure one cup.  Mix this with flour mixture.  Fold in blueberries.  Fill muffin cups right to the top and sprinkle with the crumb topping mixture.

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To make crumb topping:  Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 teaspoons cinnamon.  Mix with fork and sprinkle over muffins before baking.

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Bake for 20 to 25 minutes in the preheated oven or until done. Yield 1 dozen muffins.