Blueberry Crumble Muffins
1 1/2 cups 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 blueberries
For The Crumb Topping
- 1 1/4 cups all-purpose flour
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and cooled
Directions
- Make the crumb topping, if desired: Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form. Set aside.
- Preheat oven to 400 degrees Fahrenheit
- Combine flour, sugar, salt and baking powder into large mixing bowl.
- Pour vegetable oil into a measuring cup, add the egg, then add the milk. Pour into dry ingredients and stir.
- Fold in blueberries into mixture.
- Pour into muffin tins. Add crumble over mixture, if desired.
Bake for 18 minutes, or until toothpick comes out clean for small/ regular sized muffins
If making large muffins, bake for 30 minutes or until toothpick comes out clean.
Blueberry muffins have always been one of my favorite breakfast treats. I never used to make them with crumble topping..but now it's a must! I just love the added flavor it gives to the muffins.
