Blueberry Crumb Muffins
Recipe by Angela D. Kudlets
Makes 8 Jumbo Muffins
Ingredients for Muffins
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg, large
1/3 cup milk (can substitute fat-free, lactose-free)
1 cup blueberries, fresh
Ingredients for Crumb Topping
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup butter, unsalted, cubed
1 1/2 teaspoons ground cinnamon
Preheat oven to 400° and line muffin tins with tulip cupcake liners.
For best results, use tulip cupcake liners because you get a beautiful result since these are jumbo muffins.
Combine 1 1/2 cups flour, 3/4 cups sugar salt and baking powder. Use a whisk to combine. In a measuring cup: place vegetable oil, egg and add milk (add milk until you reach a 1 cup measure). Stir and add to flour mixture.
Before adding blueberries, lightly dust wih flour so they don’t sink to the bottom!
Gently fold in berries. Fill the tulip liners to the top and sprinkle with the crumb mixture.
For the crumb topping: Combine all ingredients and mix well. Bake 20-25 minutes, until an inserted toothpick comes out clean.
Enjoy these bakery style muffins.