Tuesday, August 17, 2010

Blueberry Crumb Muffins

Today, after being back in my house at school for three days, I decided it was time to bake something that everyone could enjoy as they're moving back in (and also, my go-to move, that I could eat for breakfast).

I made these blueberry muffins with a delicious brown sugar crumb on top. They turned out really good and they helped stop me from eating all the berries in the house every time I open the fridge.



Ingredients:
1 1/3 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup vegetable oil
2 eggs
1/2 cup milk
1 1/2 cups blueberries
1/3 cup all-purpose flour
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/3 cup brown sugar
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.

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