I love blueberry anything and there is nothing better than a warm blueberry muffin. I have such fond memories of my mom and me baking blueberry muffins when I was a kid, I can see where the addiction came from. So I saw this recipe on tastespotting.com the other day for a blueberry muffin with a crumble top and I had to try it. It was super easy, looked professional, and tasted perfect. This one is a new addition to the family cookbook.
INGREDIENTS (muffin):
1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
* I added a touch of lemon zest to give a tang to it
INGREDIENTS (Crumble):
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, melted (in the microwave)
1 1/2 teaspoons ground cinnamon
RECIPE:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine s flour, sugar, salt and baking powder. Place vegetable oil into a measuring cup and add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
ENJOY.. I know I did at least three, maybe... four
1 comment:
Hi Aimee,
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