Blueberry muffins have always had a soft spot in my heart. I can never say no to a blueberry muffin. I mean a warm muffin, filled with juicy blueberries, and a sizziling crumb topping. Need I say more? My favorite thing about these muffins are how when you bake them, the cinnamon and sugar topping fills the air.
So this week in terms of baking has been very busy! I baked a cake, cheesecake, these muffins, and tried yet another chocolate chip cookie recipe (I wasn’t satisfied). I will be sharing the cake recipes shortly. Also I finalized my trip! I’m going to Seattle, Washington. So there will be a lot more pictures in the next “things” post. Now on to these wonderful muffins!
YiELD: 12 servings PREP TIME: 15 minutes
COOKING TIME: 19 minutes TOTAL TIME: 34 minutes
- 1 1/2 all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/2 cup milk
- 1 cup fresh blueberries
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup of sugar
- 1/3 cup flour
Start by preheating your oven to 400 degrees and place cupcake liners in muffin pan. Next wash blueberries and allow to dry. Now place flour, sugar, salt, and bakin powder and mix together. In a separate bowl mix together vegetable oil, egg, and milk. Add dry ingredients to wet ingredients until well combined. Once combined fold in blueberries. For the crumb topping, combine all the ingredients with a fork or pastry cutter. Finally scoop blueberry mixture into pan and put crumb topping on top of batter. Bake or 18-23 minutes or until set in the middle.
- I coated the blueberries with the flour mixture; so they wouldn’t sink to the bottom.
- Watch the muffins to make sure the don’t burn. My browned a little to much at the bottom.
Slightly adapted from: here
What dessert can you not resist?