Blueberry Crumble Muffins
By EMAXI
Every year our blueberry bushes produce lots of delicious berries. But I don't have many recipes to use them in. Then I saw a recipe for blueberry muffins, and I have to say: they rock! I love these and they taste so good with homegrown blueberries!
1 Picture
Ingredients
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- For the crumble topping:
- 3/4 cup all purpose flour
- 1/2 cup (1 stick) butter, cut into cubes
- 3 tablespoons brown sugar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat the oven to 400 degrees F. Prepare a muffin tin by lining the cups with paper muffin/cupcake cups and/or lightly spraying with a non-stick cooking spray (I do both).
Step 2
In a large bowl, beat the milk, oil, and egg until well mixed.
Step 3
In a separate bowl, mix together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Mix until a batter just forms (it will be lumpy). Gently fold in the blueberries using a large rubber spatula.
Step 4
Divide the batter even among the 12 muffin cups (a scant 1/4 cup of batter in each).
Step 5
Prepare the crumble: use a fork, pasty cutter, or your hands to "smush" together the flour, butter, and brown sugar into a crumbly mixture.
Step 6
Sprinkle the crumble over the batter in each muffin cup.
Step 7
Bake for 20-25 minutes until a toothpick comes out clean.
Step 8
Let cool for 5-10 minutes before unwrapping.
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