Tuesday, January 22, 2013

tasty tuesday v. 3

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


  1. 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.
  2. Preheat oven to 400 degrees Fahrenheit
  3. Combine flour, sugar, salt and baking powder into large mixing bowl.
  4. Pour vegetable oil into a measuring cup, add the egg, then add the milk. Pour into dry ingredients and stir.
  5. Fold in blueberries into mixture.
  6. 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.