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These are some blueberry muffins I had made a couple days ago. This is my very first time making them since I an not a huge fan of blueberry muffins. But after trying this recipe, I know I will definitely be making them again. These blueberries tasted even better the second day, the reason being, I have no idea..lol.. This recipe called for fresh blueberries but I only had frozen ones since they aren`t in season anymore. I think fresh blueberries will taste better when they are in season. I think this recipe is better cause it`s kinda thick so the blueberries don`t all sink to the bottom when you put the batter into the muffin pan. So let me share the recipe with you.
1 1/2 C Flour
3/4 C white sugar
1/2 tsp salt
2 tsp baking powder
1/3 C vegetable oil
1/3 C milk
1 C blueberries
1/2 C sugar
1/4 C butter cubed
1/3 C flour
1 1/2 tsp ground cinnamon
Preheat oven to 400 degrees. Combine 1 1/2 C flour, 3/4 C sugar, salt and baking powder in a big bowl. Place vegetable oil into a smaller bowl then add the egg and milk into this bowl. Mix this with the flour mixture. Fold the blueberries in. Do not overmix. Fill the muffin cups right to the top. Sprinkle with crumb topping mixture. Bake 20-25 minutes or until done.
To make crumb topping~~
Mix together the 1/2 C sugar, 1/3 C flour, 1/4 C butter, 1 1/2 tsp cinnamon. Mix with a fork or your fingers. Sprinkle over muffins before baking.
As you can see, I opted to leave the crumb toppings off. So try this out and enjoy!
**pictures belong to me, can`t use without permission**