This recipe is one I’ve been making for years. Lots of little kids may not like a fancy dinner entree but they will definitely love these blueberry muffins. The streusel topping is the icing on the cake. Soft, crumbly, tasty and delicious. You can pick different fruit options or even double the amount if you’d like
Ingredients
Muffins:
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
Crumb Topping:
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
Directions
Preheat the oven to 400 degrees F .
Grease muffin cups or line with paper liners. To make the muffins:
- Whisk flour, sugar, baking powder, and salt together in a large bowl.
- Pour oil into a small liquid measuring cup.
- Add egg and enough milk to reach the 1-cup mark; stir until combined. - Pour into flour mixture and mix just until batter is combined.
- Fold in blueberries; set batter aside. To make the crumb topping:
Combine sugar, flour, butter, and cinnamon in a small bowl.
Mix with a fork until crumbly.
Spoon batter into the prepared muffin cups, filling right to the top.
Sprinkle with crumb topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
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