These muffins are, hands down, my family's favourite muffin. They are so moist and full of flavour and, not surprisingly, they don't last long in our house. They are especially good while they're still warm accompanied by a cuppa java!!
Note: In the picture below I opted to not put on the delicious crumb topping. They tend to freeze a bit better without the topping and I needed to stock up on my 'oh no, what am I going to feed my kids for first break' stash in my freezer.
Yield: 12 small muffins
1 1/2 cups All-Purpose Flour
3/4 cup White Sugar
1/2 tsp Salt
2 tsp Baking Powder
1/3 cup Vegetable Oil
1/3 cup Milk
1 cup Fresh (or frozen) Blueberries
1/4 cup White Sugar
2 1/2 tbsp All-Purpose Flour
1/8 cup Butter, cubed
3/4 tsp Cinnamon
Preheat oven to 400F. Grease or line muffin cups.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into 1 cup measuring cup; add the egg and enough milk to fill the cup; mix well. Mix this with the flour mixture. Fold in blueberries (making sure not to mix the batter too much or you'll have heavy, dense muffins). Fill muffin cups to the top and sprinkle with crumb mixture.
To make crumb mixture: Mix together the topping ingredients. Mix with a pastry blender (or fork). Sprinkle over muffins before baking.
Bake for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Recipe from: Allrecipes.com