I’m into muffins, I’m also into blueberries. I was also told to make blueberry muffins multiple times, so I guess I’ll make them.
Muffins are great. Dessert, brekkie, snacks! All day, everyday. Savoury muffins are great to make as well – bit of cheese, sun dried tomatoes, supreme yumminess. This though is sweet delicious blueberry muffins with a cinnamon crumble topping.
Often I eat muffins at coffee shops and they are not as good as I would expect, not as moist or some odd jammy filling that I’m so not interested in having. Moist soft muffins are key! Have some tea, have a muffin. What a combo. I digress, recipe time!
1 1/2 cup of flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/3 cup vegetable oil
1/3 cup of milk
1 cup blueberries
Oven to 400 fahrenheit
Makes about 7 large muffins
In a large bowl, add in the flour, salt, baking powder and sugar. In a separate bowl, mix the oil, milk and egg together and then add that into the dry ingredients. Fold everything together, and add in the blueberries and mix it up! Line your muffin tin with muffin liners and drop in the mixture into each liner until it reaches the top.
To make the crumble topping (if you choose to add this) – add together:
1/2 cup of sugar
1/3 cup of flour
1/4 cup of cubed cold butter
1 teaspoon of cinnamon
Mix this all together with a fork, and then sprinkle on the top of each muffin.
Once this is done, put it in the oven for 20-25 minutes. Eat and share 🙂