Ingredients - 12 muffins
- 1 1/2 (190g) cups all-purpose flour
- 3/4 (150g) cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup (80ml) vegetable oil
- 1 egg
- 1/3 cup (80ml) milk
- 1 cup (145g) fresh blueberries
Crumb topping:
- 1/2 cup (100g) white sugar
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (55g) butter, cubed
- 1 1/2 teaspoons ground cinnamon
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Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups (190g) flour, 3/4 cup (150g) sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup (100g) sugar, 1/3 cup (40g) flour, 1/4 cup (55g) butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
These are not low calorie muffins. However they taste divine and once in a while I think it's ok to go for full fat ;) I replaced the butter with vegatable based butter substitute and I'm sure there are ways to use less sugar. The muffins had a firm crust right out of the oven but the next day that turned soft and even more delicious (that is how I prefer them) Oh and one last thing - make a double portion as they will dissapear really fast! Original recipe from Allrecipes
~ Bon Appetit ~
