Blueberry Muffins with Crumb Topping

By RoketJSquerl

Ingredients

• Muffins:
• 1 1/2 Cups All-purpose Flour
• 3/4 Cup White Sugar
• 1/2 Teaspoon Salt
• 2 Teaspoons Baking Powder
• 1/3 Cup Vegetable Oil
• 1 Egg
• 1/3 Cup Milk
• 1 1/2 Cups Fresh Blueberries
• Topping:
• 2 Tablespoons White Sugar
• 2 Tablespoons Brown Sugar
• 3 Tablespoons All-purpose Flour
• 3 Tablespoons Butter, cubed and softened
• 1 Teaspoon Ground Cinnamon

Details

Servings 6
Adapted from dianasaurdishes.com

Preparation

Step 1

Preheat the oven to 400 degrees. Grease a muffin tin or line with muffin cups.

Mix the muffin dry ingredients (flour, sugar, salt, baking powder) in a large bowl. In a glass measuring cup, pour in the 1/3 cup oil. Add an egg and then pour in enough milk to make a full cup of liquid ingredients.

Pour liquid ingredients into dry ingredients and mix well. Carefully fold blueberries into mix and spoon into muffin cups.

Mix topping ingredients together with a fork until crumbly. Sprinkle over the top of the muffin batter.

Bake about 25 minutes or until golden and a toothpick inserted in one comes out clean.

Approximate cost/serving: Picking your own blueberries is much more affordable than buying them in the store, ours were $2 a pound, and the muffins ended up costing under $2 for all six, so around 30 cents each.