- 1 and 1/2 cups of flour
- 3/4 cup of granulated sugar
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1/3 cup of vegetable oil
- 1 egg
- 1/3 cup of milk (approximately)
- 1 cup of fresh blueberries
- 1/2 cup of granulated sugar
- 1/3 cup of flour
- 1/4 cup of butter, cut up
- 1 and 1/2 teaspoons of ground cinnamon
1. Preheat oven to 400 degrees. Line muffin pans with muffin paper liners.
2. Combine dry muffin ingredients - 1 and 1/2 cups of flour, 3/4 cup of sugar, salt and baking powder in a large bowl.
3. Place the 1/3 cup of vegetable oil in a 1 cup measuring cup, add the egg, and enough milk to fill the cup.
4. Mix the liquid mixture with the combined dry ingredients just until blended (do this by hand, with a spoon, not with a mixer).
5. Gently fold the blueberries into the mixture.
6. Fill the muffin cups right to the top.
Combine the 1/2 cup of sugar, 1/3 cup of flour, 1/4 cup of butter, and the cinnamon in a small food processor and pulse for about 20 seconds, until crumbly. (If a food processor is not available you can accomplish this by placing all ingredients in a bowl and running a couple of knives through it, until it resembles coarse crumbs.)
Sprinkle a couple of teaspoons of the topping mixture on each muffin, before baking.
Bake muffins for 22-25 minutes in the preheated oven. When done, they'll be golden brown and the blueberries will be runny.
To test for doneness, you may insert a toothpick in the middle of a muffin, while the pan is still in the oven. When you pull it out, it should be clean of any batter.
This recipe makes 12 good size muffins.