Blueberry Muffins To Die For

Blueberry muffins are my favourite muffins, hands down. They’re such a classic muffin, and make a super tasty breakfast. There is nothing quite like a warm buttered blueberry muffin and a cup of tea on a Sunday morning. Adding the crumble adds a certain sense of delicacy. Enjoy these delicious muffins!

Blueberry Muffins To Die For
Bake temp 400F
Bake time 20-25 min
Yields 8 large muffins

1 1/2 cups flour
3/4 white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable or canola oil
1/3 milk (or rice milk)
1 egg
1 cup frozen blueberries (or fresh, they tend to break more when they are fresh)

Mix flour, white sugar, salt, and baking powder in a bowl. Mix in oil, milk, and egg. Fold in blueberries.

Pour into greased or lined muffin tin about 2/3 full, and bake for 20-25 minutes at 400F.

Blueberry Muffin Crumble

1/2 cup white sugar
1/3 cup flour
1 1/2 tsp cinnamon
1/4 cup butter

Combine dry ingredients, then cut in butter with knife, or use hands to mix in butter until mixture is crumbly. You can either top muffins with this mixture (simple crumble some on top of batter before baking), or add to the middle (pour half the muffin batter, add some crumble, pour the other half of the batter). I found when I put it on top the top of the muffin became really hard and crusty.

Original found here.

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