These are great blueberry muffins. I was on a hunt for zucchini muffins and came across these. I had blueberries in the refrigerator so off to make blueberry muffins a d not zucchini.
Here is the original link where I got the recipe from.
https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
Crumb Topping
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon
Preheat the oven to 400 degrees, Grease 8 muffin cups or line with paper liners.
To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly
Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
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