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Crumble Top Blueberry Muffins

“The crunchy topping and generous amount of blueberries make these muffins a real treat. Substitute raspberries for blueberries when you want a change.”

INGREDIENTS
  • 3 cups flour
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup milk
  • 2 cups + blueberries (one pint basket)
  • TOPPING
  • 6 tablespoons white sugar
  • 1/4 cup flour
  • 3 tablespoons butter
  • 1 teaspoons ground cinnamon
DIRECTIONS
  1. Preheat oven to 400F. Lightly grease or line muffin tins.
  2. Mix topping ingredients until crumbly and set aside.
  3. Combine flour, sugar, salt and baking powder in large bowl.
  4. In small bowl, whisk together oil, egg and milk.
  5. Add oil mixture to dry ingredients (dough will be on dry side). Fold in blueberries.
  6. Fill muffin tins and sprinkle tops with crumble topping (cover about 2/3 of each top) before baking.
  7. Bake 20-25 minutes.

Yield: 24 muffins

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