It's Saturday morning and for the first time in for-ever, we have no plans. Nothing. It's awesome! To celebrate, I decided to start the day out making a batch of my very favorite blueberry muffins. I do love fresh blueberries. And these are seriously yummy muffins. They are yummy right out of the oven, and even better the next day.
Here's the recipe:
1 1/2 C. all-purpose flour
3/4 C. white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 C. vegetable oil
1/3 C. milk
1 C. fresh blueberries
1/2 C. white sugar
1/3 C. all-purpose flour
1/4 C. butter, softened and cubed
1 1/2 tsp. ground cinnamon
Preheat oven to 400 degrees. Grease muffin pan or use cupcake liners.
Combine 1 1/2 C. flour, 3/4 C. sugar, salt and baking powder. In a separate bowl, place oil, egg and milk. Wisk together. Add liquid mixture to flour mixture. Stir until blended. Fold in blueberries. Fill muffin cups right to the top and sprinkle with the crumb topping mixture.
To make the crumb topping, mix together 1/2 C. sugar, 1/3 C. flour, and the cinnamon. Cut in the softened butter with a pastry knife or the back of a fork. Sprinkle over the muffins before baking.
Bake for 22 minutes in the preheated oven. Cool on wire racks.